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 begins to thicken and bubble. This should take about 5-7 minutes.

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

4Pour the pudding mixture 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.

6Once set, serve chilled, garnished with fresh berries if desired.