Milk pudding with breakfast cereals

Ingredients:

• 5 tbsp. low-fat milk
• 4 cups breakfast cereal (such as cornflakes or cinnamon squares)
• 1 cup of sugar
• 1/3 cup cornstarch
• 5 large yolks
• 1.5 tsp vanilla extract
• 1 tbsp agave syrup or honey
• Multicolored sprinkles for serving

Preparation:

1. In a large bowl, combine milk with 3 cups of breakfast cereal. Let sit in the refrigerator for 1 hour, then strain the milk and discard the cereal (you should have 4.5 cups of milk).
2. Add 4 cups of milk to a large saucepan and heat over medium heat until steaming (do not boil), about 6 minutes. Meanwhile, in a medium bowl, combine the sugar, cornstarch, egg yolks, 1/2 teaspoon of salt, and the remaining 1/2 cup of cereal milk.
3. Slowly add the hot milk to the egg mixture, whisking constantly to prevent the eggs from cooking. Then pour the mixture back into the saucepan and reduce the heat to medium-low. Cook, stirring constantly, until the mixture thickens to the consistency of pudding, about 7 minutes.
4. Remove the pudding from the heat and stir in the vanilla extract. Pour into a large bowl and cover with plastic wrap, placing it directly on the surface of the pudding to prevent a skin from forming. Refrigerate the pudding for at least 4 hours and up to 24 hours.
5. Meanwhile, preheat the oven to 200°C (400°F). Spread the remaining 1 cup of cereal evenly on a baking sheet and drizzle with agave syrup. Bake until the cereal sticks together when pressed, about 5 minutes. Let it cool and it will firm up.
6. Divide the pudding among bowls and sprinkle with candied cereal pieces and colorful sprinkles.