Sweet Vanilla Cream Pudding

1In a medium mixing bowl, whisk together the cornstarch (3 tablespoons), granulated sugar (2 tablespoons), and a small amount (about 1/2 cup) of the whole milk until smooth and free of lumps.

2In a medium saucepan, combine the sweetened condensed milk, the remaining whole milk, and the pinch of salt. Place over medium heat and warm gently, stirring occasionally, until the mixture is hot but not boiling.

3Slowly pour the cornstarch (3 tablespoons) mixture into the warm milk mixture, whisking continuously to combine thoroughly and prevent lumps.

4Continue cooking over medium heat, stirring constantly with a whisk or wooden spoon, until the mixture thickens and comes to a gentle boil. This should take about 5 to 7 minutes. Once thickened, cook for an additional 1 minute while stirring.

5Remove the saucepan from heat and stir in the pure vanilla extract (2 teaspoons) until fully incorporated.

6Pour the pudding into individual serving dishes or a large bowl. Cover the surface directly with plastic wrap to prevent a skin from forming.

7Refrigerate for at least 2 hours or until fully chilled and set.

8Before serving, optionally garnish with a sprinkle of cinnamon, fresh berries, or a dollop of whipped cream for added flavor and presentation.