Vanilla pudding

Cup of Yum
1. In a large bowl, place the egg yolks, cornstarch and about ¼ cup of the milk. Whisk to form a smooth paste. Set aside.
2. In a medium saucepan, place the rest of the milk, milk powder (if using), sugar and salt. Heat over medium heat and whisk to dissolve the sugar and salt. Heat until the milk starts to steam.
3. Remove the milk from the heat.
4. Place the bowl with the egg yolk mixture on a non-slip surface (e.g. on a cloth napkin or non-slip mat).
5. Take about ½ cup of the hot milk and slowly pour it into the egg yolk mixture, while whisking the egg yolk mixture constantly. Here you're only adding enough milk to warm the egg yolk mixture.
6. Add the warmed egg yolk mixture back into the saucepan with the hot milk.
7. Heat the pudding mixture while whisking constantly until it starts to thicken. Make sure you reach the edges and the bottom of the saucepan as well while whisking. Otherwise the pudding will catch at the bottom of the pan and become lumpy and burnt.
8. Whisk and heat the pudding mixture until a few bubbles break the surface.
9. Remove the pudding from the heat and add the vanilla extract and softened butter. Whisk until the butter completely melts and mixes in with the pudding, along with the vanilla.
10. Transfer the pudding into a large bowl and cover with plastic wrap, making sure the plastic wrap touches the whole surface of the pudding (this is to prevent a skin from forming on the surface).
11. Let it chill in the fridge for at least a few hours, or until the pudding is completely chilled.

Dalgona coffee topping

1. Place the instant coffee and sugar in a large bowl. I prefer to use a tall container to avoid splashing.
2. Add the hot water and stir to dissolve the coffee and sugar.
3. Using a hand mixer (with a whisk attachment), start whipping the coffee mixture.
4. First, you will start seeing bubbles on top, and then it will slowly become paler in color, and thicker in consistency. This can take a few minutes.
5. Whisk until the coffee has a soft, meringue-like (whisked egg whites) consistency that has mid peaks. It's now ready to be spooned over vanilla pudding.

Dalgona coffee pudding

1. Remove the plastic wrap from the chilled vanilla pudding, and whisk the set vanilla pudding using a balloon whisk until smooth and creamy. This can then be spooned into individual bowls for serving.
2. Top each of the vanilla pudding servings with dalgona coffee topping, and serve immediately.