• In a medium heavy-bottomed pan, take sugar, cornstarch, and salt. Stir well to combine.
• Gradually pour in the milk and whisk well until the dry ingredients incorporate well into the milk.
• Next, add cream and stir well until the mixture is smooth.
• Set the pot over medium heat.
• Cook the mixture until it is heated through. Stir the mixture frequently.
• Then turn the heat on low and continue stirring.
• Soon the mixture will become thick. Continue cooking the mixture until it comes to a gentle boil. Cooking the mixture is essential to cook the cornstarch.
• Once the mixture starts boiling and becomes thick, it will coat the back of a spoon or spatula.
• Add vanilla and mix well.
• Turn off the heat.
• Pour the pudding mixture into individual serving bowls or cups.
• Cover the bowls with plastic wrap touching the surface if you do not like the skin layer on your pudding.
• Refrigerate the pudding bowls for 3-4 hours or until the pudding is completely set.
• When the vanilla pudding is ready, serve it with your favorite toppings.
• This vanilla pudding will stay in the fridge for up to 4 days.

Serving Suggestions

• While classic vanilla pudding tastes delicious on its own, it is always fun to add some toppings.
• Top the vanilla pudding with crushed oreo cookies right before serving.
• Drizzle some chocolate sauce or strawberry sauce on the top of the vanilla pudding and serve.
• Serve the vanilla pudding with the garnish of chocolate shelves.
• For more creaminess and richness, top the pudding with a dollop of whipped cream.
• You can also top it with chopped fresh fruits of your choice.