This silky stovetop pudding gets its structure from a simple whisked base of sugar and cornstarch, cooked low and slow until it thickens into that classic spoon-coating texture. A few pieces melted in at the end add glossy richness, and a good dose of pure vanilla extract rounds out the flavor with warm, aromatic sweetness. Straining the mixture before it chills gives you an ultra-smooth, lump-free custard every time, and pressing plastic wrap right onto the surface keeps it silky instead of skinned. It's an easy make-ahead dessert that sets up perfectly in the fridge, ready to spoon into cups whenever you want something creamy and comforting. This one is a solid pick for a gluten free dessert rotation, no special equipment or techniques required beyond a saucepan and a whisk.
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Whisk together the sugar, cornstarch, and salt in a medium saucepan until evenly combined.
Gradually pour in the milk and heavy cream, whisking constantly until the dry ingredients are fully dissolved and no lumps remain.
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