Gather all ingredients.

In a bowl, whisk together sugar, cornstarch, and egg yolks until smooth and creamy.

Always start with room temperature eggs to ensure they blend smoothly into your mixture.

In a large pot, heat milk and cream on medium until warm but not boiling.

Gradually add the egg mixture to the pot, whisking constantly.

Keep whisking and cook over low heat until the custard thickens enough to coat the back of a spoon, about 10-15 minutes.

Remember, patience is key here. Don’t rush the cooking process, or you’ll end up with scrambled eggs!

Remove from heat.

Stir in vanilla extract and pink food coloring until you achieve a vibrant pink hue.

Getting the perfect pink can take a bit of trial and error. Start with a few drops and adjust as needed.

Pour the custard into serving dishes.

Allow to cool slightly, then refrigerate for at least 1 hour until set.

Serve chilled with a sprinkle of magic (or just a simple garnish of fresh fruit).

Chilling your Tubby Custard helps it achieve that perfect pudding-like consistency.