This vanilla dessert cream is smooth, spoonable and made with four everyday ingredients.
The key is to dissolve the cornstarch before heating and whisk continuously once the mixture begins to thicken.
The recipe makes four small desserts and contains no eggs.
Combine the sugar and cornstarch in a medium saucepan. Pour in 120 ml of the cold milk and whisk until completely smooth. Add the remaining milk gradually while whisking. Starting with cold liquid prevents dry pockets of cornstarch from forming lumps.
Place the saucepan over medium heat. Whisk frequently as the milk warms, then continuously when steam appears. Once the cream reaches a gentle bubble, cook for 60 seconds while whisking. It should coat the whisk but still pour easily.
Remove the pan from the heat and stir in the vanilla. Do not add the extract at the beginning, because prolonged heating can flatten its aroma.
Divide the hot cream among four heat-safe glasses or ramekins. Press reusable food wrap or parchment directly onto the surface if you want to prevent a skin. Let the cups cool briefly, then refrigerate for at least 3 hours.
The heat may have been too high or the mixture was not whisked as it thickened. For small lumps, pass the hot cream through a fine sieve before portioning.
For a firmer pudding, use 40 g cornstarch. Avoid adding dry cornstarch to a hot mixture; dissolve it in a little cold milk first.
Cold milk, steady whisking and one minute of gentle bubbling produce a clean, creamy vanilla dessert with only four ingredients.