This creamy stovetop pudding gets its silky texture from a simple sugar-and-cornstarch base, whisked over gentle heat until it thickens into something you can coat the back of a spoon with. A generous hit of real vanilla extract rounds out the flavor, giving it that classic, cozy custard-shop taste without needing a single egg. Straining the mixture before it chills is the trick to that perfectly smooth, lump-free finish, and pressing plastic wrap right onto the surface keeps it glossy instead of skinned over. Divide it into small cups, chill until fully set, and you've got an easy make-ahead dessert that's ready when you are. It's a great pick for a dairy free dessert rotation, especially if you love old-school pudding but want something simple enough to pull off on a weeknight.
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Whisk together the sugar, cornstarch, and salt in a medium saucepan until evenly combined.
Gradually pour in the milk while whisking constantly, starting with a small splash to form a smooth paste before adding the rest, until no lumps remain.
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