Low Sugar Creamy Vanilla Pudding

This silky stovetop pudding gets its structure from cornstarch and a whisked-together base of whole milk and heavy cream, cooked low and slow until it thickens into a glossy, spoon-coating custard. A few pieces of butter get whisked in off the heat for extra smoothness, and a generous splash of pure vanilla extract rounds out that classic, cozy flavor. Straining the mixture before chilling is what gives it that ultra-silky, lump-free texture you want from a good pudding. Pressing plastic wrap right onto the surface keeps it glassy-smooth instead of forming a skin as it sets. It's an easy make-ahead treat that chills into perfectly spoonable little cups, and it's a solid pick to keep in your added sugar free dessert rotation.

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