This spoonable, old-fashioned pudding gets its silky texture from a classic cornstarch base, whisked constantly over the stove until it thickens into that glossy, spoon-coating stage. A generous hit of pure vanilla extract rounds out the flavor, giving it that warm, custardy aroma without any eggs or baking involved. Straining before it's divided into ramekins ensures a completely smooth, lump-free finish every time. Pressing plastic wrap right onto the surface keeps it perfectly skin-free as it chills, so you end up with a cold, dense, spoon-clinging pudding rather than anything watery or grainy. It's an easy make-ahead dessert to portion into individual cups for the fridge, and it's a great option to keep in a lactose free dessert rotation.
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A serving of up to about 2 tablespoons of heavy cream is low in lactose. This recipe contains only about 2 tablespoons per serving, making it likely fine on a lactose free diet. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
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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