Two-Ingredient Egg Yolk Starch Pudding (No Dairy, No Bake)

In my last post, I shared a recipe for double-skin milk pudding, which uses only egg whites.
This time, we’ll put the leftover egg yolks to good use.

Using the leftover egg yolks, we combine them with cornstarch, milk, and a touch of sugar, stirring until the mixture is smooth and well blended.

Then, strain the mixture through a fine sieve several times to ensure it’s completely smooth.

Pour the mixture into a small pot and cook over low heat, stirring constantly, until it thickens.

Once thickened, pour the mixture into a dish to cool, or into individual molds for a nicer presentation. Serve and enjoy!