In a medium saucepan, add the cream, milk, and vanilla extract. Heat on medium heat until the mixture is hot, but not boiling.
In a medium bowl, add the cornstarch, white sugar, salt, and eggs. Mix to combine.
Once the cream mixture is hot, slowly add half of it to the egg mixture, stirring constantly. This process is called tempering and it is necessary to avoid an eggy or chunky pudding.
Next, add the contents of the bowl back to the medium saucepan that has the extra cream mixture. Turn the heat to medium and stir constantly until the pudding has reached your desired thickness. Ensure the pudding has also reached at least 160 F / 71.1 C so that the eggs are at a safe temperature.
If your pudding did get a little chunky (mistakes happen!) run it through a sieve or blend with an immersion blender before continuing.
Transfer the pudding to a bowl and allow it to chill in the fridge for at least 1 hour before serving.
Eat plain or top with fruit, chocolate, or any desired sauces. Enjoy!
