Creamy Milk Pudding with Vanilla

1In a medium saucepan, combine the whole milk (2 cups), granulated sugar (½ cup), cornstarch (¼ cup), and salt (¼ teaspoon). Whisk together until the cornstarch (¼ cup) is fully dissolved and the mixture is smooth.

2Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble, about 5-7 minutes.

3Once thickened, remove the saucepan from heat and stir in the vanilla extract (1 teaspoon) and unsalted butter (2 tablespoons) until fully incorporated.

4Pour the pudding into individual serving dishes or a large bowl. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.

5Refrigerate the pudding for at least 2 hours or until set.

6Before serving, whip the heavy cream (¼ cup) until soft peaks form and dollop it on top of the chilled pudding.