Homemade vanilla pudding is as creamy and delicious as ice cream, and worth the minimal extra effort compared to the instant kind. It’s extra special to have it as a dessert because you know you’ve made it yourself.

Serve this with fruit, cookies, fun sprinkles on top — or all three! This is adapted from a Better Homes & Gardens recipe.

Serves 4-5

1 cup sugar
2 Tbsp. cornstarch
3 cups half-and-half
4 egg yolks, beaten
1 Tbsp. butter
2 tsp. vanilla extract
1/4 tsp. salt

Mix sugar and cornstarch in a pot. Add half-and-half, then stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat, stir 1 cup of the mixture into the egg yolks, then add that back to the pot with a whisk. Bring to a gentle boil, reduce heat, and cook and stir 2 minutes more.

Remove from heat and stir in the rest of the ingredients. Pour through a sieve into a bowl to remove any clumps, lay plastic wrap directly onto the surface, and chill several hours.