Ingredients:

  • 3 cups whole milk
  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 3 large egg yolks
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 tablespoon vanilla extract or paste

Instructions:

  1. In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Slowly whisk in the whole milk until the mixture is smooth and all lumps are dissolved.
  2. Place the saucepan over medium heat. Whisk constantly, scraping the bottom and sides, until the mixture comes to a gentle boil and thickens significantly (this usually takes 8–10 minutes as the cornstarch gelatinizes).
  3. Temper the egg yolks: In a small bowl, whisk the egg yolks. Slowly whisk about 1/2 cup of the hot pudding mixture into the yolks to raise their temperature. Pour the tempered yolks back into the saucepan, whisking vigorously.
  4. Return the mixture to a gentle boil for 1 minute, continuing to whisk constantly. Remove the saucepan from the heat.
  5. Stir in the unsalted butter and vanilla extract or paste until fully melted and combined.
  6. Strain the hot pudding through a fine-mesh sieve into a bowl to ensure a perfectly smooth and velvety texture.
  7. Cover the surface of the pudding directly with plastic wrap to prevent a skin from forming as it cools. Chill completely for at least 4 hours before serving.