Vanilla Corn Pudding

Heat the cornstarch in a saucepan over an average heat setting, gradually stirring to distribute evenly. Introduce milk into the mixture, adding it slowly to prevent lumps from forming. Combine sugar and salt within the pot, then continue cooking and stirring until a slightly thicker consistency is achieved, approximately 15 minutes.

Separately, whisk egg yolks in a separate container until they become light and fluffy. Gradually incorporate the previously prepared cornstarch mixture into the egg yolks, stirring until well combined. Then, carefully pour this new mixture back into the saucepan with the remaining ingredients, continuing to cook and stir until everything is fully incorporated, roughly 1 minute.

Add the grated lemon peel to the saucepan and continue cooking and stirring until it reaches a desired thickening, taking around 7 to 10 minutes. Once the sauce has reached this consistency, remove it from the heat source.

Finally, add a few drops of vanilla extract to the saucepan and stir until it is fully incorporated into the mixture.