Classic Vanilla Pudding with a Twist

1.In a medium saucepan, whisk together the sugar, cornstarch, and salt until well combined.

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

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

4.In a small bowl, whisk the egg yolks until smooth. Once the pudding mixture is thickened, take a small amount of the hot mixture and slowly whisk it into the egg yolks to temper them.

5.Pour the tempered egg yolk mixture back into the saucepan with the pudding, stirring constantly for another 2-3 minutes until fully combined and thickened.

6.Remove the saucepan from heat and stir in the butter, vanilla extract, cinnamon, nutmeg, and ginger until the butter is melted and the spices are evenly distributed.

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 the pudding for at least 2 hours or until chilled and set. Serve cold, garnished with a sprinkle of cinnamon or a dollop of whipped cream if desired.