Vanilla pudding with milk

Ingredients:

• 4.5 cups whole milk
• 1 cup of sugar
• 1/3 cup cornstarch
• 5 large egg yolks, beaten
• 2 tsp vanilla extract
• 110 g chocolate wafer cookies (about 20 pcs.)

Preparation:

1. In a large saucepan, heat 4 cups milk over medium heat until steaming.
2. In a large bowl, combine sugar, cornstarch, and 1/2 teaspoon salt. Beat the egg yolks with the remaining 1/2 cup milk.
3. Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture comes to a boil. Continue cooking, whisking constantly, until the pudding thickens, 3-4 minutes. Remove from heat and stir in the vanilla extract.
4. Cool slightly, stirring several times to prevent a skin from forming. Place a piece of plastic wrap directly on the pudding and refrigerate until completely cooled and thickened, about 4 hours.
5. Before serving, vigorously whisk the pudding until smooth. Place the cookies in a zip-lock plastic bag and lightly crush them with the smooth side of a meat mallet or the bottom of a measuring cup. Set aside 1/2 cup of crushed cookies and fold the rest into the pudding. Divide the pudding into six to eight ramekins and top with the remaining crushed cookies.