Prepare the Custard:

• In a medium saucepan, heat the milk over medium heat until it begins to simmer. Do not let it boil.
• In a separate bowl, whisk together the eggs, sugar, melted butter, vanilla extract, and cornstarch (if using) until smooth and combined.
• Slowly add the hot milk into the egg mixture while constantly whisking to temper the eggs and prevent curdling. Once combined, return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens. This will take about 5-7 minutes. Once thickened, remove from heat and set aside to cool slightly.

Prepare the Biscuits:

• In a shallow dish or a rectangular baking dish, arrange a layer of biscuits. If the biscuits are large, you may need to break them into smaller pieces to fit the dish.
• Pour a small amount of the warm custard over the biscuits to soak them slightly. The biscuits should not be completely submerged but just lightly soaked.

Assemble the Pudding:

• Continue layering the soaked biscuits and custard, alternating until all biscuits and custard are used up, finishing with a layer of custard on top.

Chill the Pudding:

• Cover the dish and refrigerate the pudding for at least 4 hours or preferably overnight. This allows the biscuits to soften and absorb the custard, creating a pudding-like consistency.

Serve:

• Once the pudding has set, garnish with chopped fruits, nuts, or chocolate shavings (optional). Serve chilled and enjoy!