Easy Vanilla Pudding

Vanilla pudding, when you want it! 20 minutes or less.



In a heatproof bowl, combine salt and corn starch. Set aside.

In a medium saucepan, combine milk, sugar, and egg over medium heat. Whisk frequently.

When heavy steam starts to appear (about 185°F), slowly pour about a half cup of the milk mixture into the bowl. Whisk until no lumps are present.

Pour the milk and cornstarch slurry into the pan and allow pudding to thicken, continuing to stir. When the pudding is thickened, take off the heat. Pour through a mesh sieve to remove any cornstarch lumps. The pudding is probably still going to be thinner than you are expecting, but it will thicken as it cools. Add vanilla and stir.

Allow to cool before placing in the refrigerator. Place plastic wrap directly on top of the pudding to deter it from creating a skin on top.

When pudding is thoroughly chilled, add toppings if you would like.