Classic Vanilla Pudding with Caramel Drizzle

1.In a medium bowl, whisk together the cornstarch and cold water until completely smooth and no lumps remain; set aside.

2.In a medium saucepan, combine the cold milk, granulated sugar, and a pinch of salt. Stir gently to combine.

3.Place the saucepan over medium heat and warm the milk mixture, stirring occasionally, until it is hot but not boiling (around 170°F or when steam begins to rise).

4.Slowly whisk the cornstarch mixture into the warm milk mixture, stirring constantly to prevent lumps.

5.Continue to cook 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 3-5 minutes.

6.Once thickened, reduce heat to low and cook for an additional 1-2 minutes while stirring to ensure the pudding is smooth and fully cooked.

7.Remove the saucepan from heat and stir in the vanilla extract.

8.Pour the pudding into individual serving dishes or a large bowl.

9.Allow the pudding to cool slightly, then cover with plastic wrap directly on the surface to prevent a skin from forming.

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

11.Before serving, drizzle caramel sauce generously over the top of each pudding serving for a rich, sweet finish.