Silky Smooth Vanilla Pudding Custard

1In a medium saucepan, whisk together the sugar, cornstarch (¼ cup), and salt (¼ teaspoon) until well combined.

2Gradually add the milk to the dry ingredients, whisking continuously to prevent lumps.

3Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and starts to bubble, about 5-7 minutes.

4Once thickened, remove the saucepan from heat.

5In a small bowl, whisk the egg yolks (2 large) until smooth. Gradually add a few spoonfuls of the hot pudding mixture to the egg yolks (2 large), whisking constantly to temper the yolks.

6Slowly pour the tempered egg yolk mixture back into the saucepan with the pudding, whisking continuously.

7Return the saucepan to low heat and cook for an additional 2-3 minutes, stirring constantly, until the pudding is thick and creamy.

8Remove from heat and stir in the butter, vanilla extract, and almond extract (if using) until fully incorporated.

9Pour the pudding custard 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.

10Refrigerate for at least 2 hours or until chilled and set. Serve chilled.