Pour into a saucepan, about 400 g of milk, put on low heat and dissolve in it, stirring, sugar + vanilla. Bring to a boil.

Dissolve the starch in 100 g cold milk, add the yolk (the yolks if the eggs are not large) and slowly pour, stirring all the time, yolk-starch mixture to the pan with the milk and sugar. Bring to a boil and, stirring boil for 1-2 min. Remove from heat. Add flavorings to taste (I had syrup "Amaretto"). If you prefer the pudding in frozen form, it is necessary to pour the hot mixture over rinsed with cold water mold. Cover with foil or film. Put in the refrigerator. Hot - lovely "sauce" to the sweet dishes such as Apple pies etc.

I already, at the request of the cook, did the second exemplary embodiment. In the photo - just cooked, still hot pudding. That he has the consistency.

Color this pudding has acquired through 2-3 tablespoons of egg liqueur.

And here I use the still hot pudding as a sauce for baked puff pastry (plum and Apple strudel).