Silky, spoon-coating pudding that thickens up on the stovetop with nothing more than a whisk and a little patience. Egg yolks give it that classic pale-gold color and rich custard texture, while pure vanilla extract rounds out the flavor with warm, aromatic depth. Straining the mixture before it chills guarantees a completely smooth, lump-free finish every time, and pressing plastic wrap right onto the surface keeps that skin from forming while it sets. The result is a cool, creamy dessert with real old-fashioned texture — dense, glossy, and perfect eaten straight from the cup. It's an easy make-ahead treat that fits neatly into a lactose free routine, whether you're portioning it out for a weeknight dessert or prepping cups for company. Give it the full two hours to chill so it firms up properly before you dig in.
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Whisk together the sugar, cornstarch, and salt in a medium saucepan until combined. Add the egg yolks and whisk until the mixture is smooth and pale, about 1 minute.
Gradually pour in the milk while whisking constantly, until fully incorporated and no lumps remain.
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