In a medium saucepan over medium heat add milk, corn starch and sugar, whisk vigorously until no clumps remain.
Cook, stirring occasionally until the mixture starts to thicken, 5-10 minutes. You don’t want to rush the process, so don’t turn up the heat really high (you don’t want your pudding to boil).
You’ll know the pudding is done when it coats the back of a spoon.
Remove from heat and stir in vanilla extract. Pour into 5 small containers or bowls, about ½ cup in each.
Refrigerate for 2 hours (or until set). Serve with toppings of choice. Pudding keeps, covered, in the fridge for 1 week