Cornstarch is what gives this pudding its silky, spoon-coating texture, whisked into a smooth base with sugar and a pinch of salt before the milk goes in. It cooks down low and slow into a thick, glossy custard, finished with a good splash of vanilla for that classic bakery-style flavor. Straining before it's divided into cups guarantees a completely smooth, lump-free set, and pressing plastic wrap right onto the surface keeps it from forming a skin as it chills. The result is a rich, creamy dessert with a clean, gentle sweetness that eats like something from a diner counter. It's an easy make-ahead treat, and a genuinely solid choice for a gluten free dessert rotation.
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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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