Vanilla Cornstarch Pudding

Vanilla cornstarch pudding is a simple, classic dessert made with basic ingredients.

It cooks quickly on the stovetop and then just needs time to chill until it becomes creamy and firm enough to serve.

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Ingredients

Place the cornstarch in a large bowl and add about 3/4 cup of the cold milk. Whisk until completely smooth and free of lumps.
Add the egg yolks and sugar. Whisk gently until well combined.
Pour the remaining milk into a medium saucepan and heat over medium heat.
Once the milk is hot but not boiling, slowly add the cornstarch mixture while whisking constantly.
Reduce the heat to low and continue cooking, stirring continuously, until the mixture thickens.
Once it reaches a thick, creamy consistency, cook for another 1 to 2 minutes so the cornstarch is fully cooked.
Remove from the heat and stir in the vanilla extract and salt.
Pour the pudding into an 8-inch square baking dish or into individual dessert cups.
Smooth the surface with a spatula or spoon.
Let it cool slightly, then refrigerate for at least 3 hours.
Once chilled and firm, cut into squares or serve directly from the dish.
Sprinkle lightly with ground cinnamon before serving, if desired.

Always dissolve the cornstarch in cold milk first to prevent lumps.
Stir constantly once the mixture begins to thicken so it does not stick to the bottom of the pan.
Keep the heat low during the final stage of cooking.
For a softer pudding, reduce the cornstarch to about 2/3 cup.
For a firmer texture that can be cut into neat squares, use the full 3/4 cup.
Add the vanilla after removing the pudding from the heat for a stronger aroma.
If you plan to unmold it, lightly dampen the dish before pouring in the mixture.
You can also serve it in small glasses with cinnamon, fruit, or a small spoonful of dulce de leche.
Store covered in the refrigerator for up to 2 to 3 days.

Once chilled, it becomes smooth and creamy with a mild vanilla flavor and a soft, classic pudding texture.