Pour the pudding into a 1 quart dish or 4 – 6 small bowls. Put plastic wrap directly on top of the pudding to prevent the formation of a “skin”. Refrigerate until chilled.
Directions
Put 2 cups of whole milk in a medium sauce pan. Add tea bags and cook over medium-low heat until the milk just begins to steam.
Remove the tea bags and squeeze out the excess liquid into the milk. Stir in the sugar.
In a small bowl, combine the cornstarch with remaining milk. Use a fork or whisk to thoroughly blend the cornstarch into the milk, ensuring there are no lumps. Slowly add the cornstarch mixture to the milk.
Cook, stirring regularly, until the mixture thickens and just starts to boil. Reduce heat to low and continue to cook, stirring, another 5 minutes.
Pour the pudding into a 1 quart dish or 4 – 6 small bowls. Put plastic wrap directly on top of the pudding to prevent the formation of a “skin”. Refrigerate until chilled.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=588