Classic Vanilla Custard Pudding

1.In a medium saucepan, combine the milk and sugar over medium heat. Stir occasionally until the sugar is dissolved and the mixture is warm, but do not let it boil.

2.In a separate bowl, whisk together the eggs, flour, and salt until smooth and well combined.

3.Gradually pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs and prevent them from scrambling.

4.Once combined, return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon or spatula until the custard thickens and coats the back of the spoon, about 5-7 minutes.

5.Remove the saucepan from heat and stir in the vanilla extract until fully incorporated.

6.Pour the custard through a fine-mesh sieve into a bowl to remove any lumps and ensure a silky texture.

7.Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours until fully chilled and set.

8.Serve the custard in individual bowls or cups, optionally garnished with whipped cream or fresh fruit.