Creamy Custard Corn Pudding

This is the 2nd time I made this pudding. The 1st time, I brought it to work but it crashed at my parking lot :(. Today, it came out silky. I serve it with my personal recipe of Peach Vanilla Buttermilk Syrup. This recipe is a keeper because the taste is superb for a custard corn pudding. (The secret is keep on stirring :) )

Recipe:

150g custard powder
1 cup of evaporated milk

1/2 cup of fresh milk/Evaporated milk ( I found using evaporated milk makes it creamier)
1 cup coconut milk
1 egg
1/2 cup granulated sugar
3 1/2 cup water
1 can creme corn
1 teaspoon vanilla essence

Direction:

In a medium sauce pan, combine evaporated milk, sugar and coconut milk and scald in small fire. Meanwhile, in a bowl combine the milk, custard powder and egg and whisk until smooth.

When the liquid in the sauce pan starts to scald, You can see bubble coming out from the rind of the pan, quickly add the custard mixture the creme corn and the vanilla essence and whisk away.

Whisk until you reach a sticky consistency and until the mixture shines. ( The secret to a silky and no lump custard mixture is to whisk and keep on whisking)

Pour it in your mould and let it cool down or to expedite the process, once the pudding cools down, refrigerate it. Cut and serve with custard sauce or on it's own.