Velvety Vanilla Cream Pudding

1.In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture is warm, but not boiling.

2.In a separate bowl, whisk together the cornstarch, salt, and egg yolks until smooth.

3.Slowly pour about 1 cup of the warm milk mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from scrambling.

4.Once combined, pour the egg yolk mixture back into the saucepan with the remaining milk mixture.

5.Continue to cook over medium heat, whisking constantly until the mixture thickens and comes to a gentle boil, about 5-7 minutes.

6.Remove the saucepan from heat and stir in the unsalted butter and pure vanilla extract until fully incorporated and smooth.

7.Pour 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.

8.Refrigerate for at least 2 hours or until chilled and set. Serve cold, optionally topped with whipped cream or fresh berries.