- Scald 2 and 2/3 cups of the milk and keep aside.
- Mix cornstarch, sugar and salt. Stir in the remaining 1/3 cup of milk.
- Add cornstarch mixture to scalded milk and cook over low heat while stirring constantly until thick and smooth.
- Continue cooking vanilla pudding for about 5 minutes to thoroughly cook cornstarch.
- Stir in vanilla lastly and pour into serving dishes.