Birthday Pudding

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

2.In a small bowl, whisk cornstarch and egg yolks until smooth. Slowly pour the hot milk mixture into the egg mixture, whisking continuously.

3.Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon.

4.Remove from heat and stir in vanilla extract. Let the pudding cool for a few minutes.

5.Cover the surface of the pudding with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 2 hours.

6.Once chilled, whisk the heavy cream until soft peaks form. Gently fold the whipped cream into the pudding.

7.Divide the pudding into serving cups and top with colorful sprinkles for a festive touch.

8.Optional: Top with a dollop of whipped cream and extra sprinkles before serving.