Before you make the pudding, get out a heat-safe glass bowl or single-serving dishes ready to pour the hot pudding into after cooking. This recipe will make around 2 1/2 cups of pudding. And have some plastic wrap handy to place on top of the pudding. 

Place sugar, cornstarch, and salt in a saucepan and whisk together.

In a medium-sized bowl whisk the eggs into the almond milk and whisk until the eggs are completely emulsified into the almond milk.

Add the almond milk mixture to the saucepan with the sugar mixture and heat over medium heat and whisking almost constantly for 9 minutes.

Then stir constantly for approximately 2 more minutes as it thickens. This is the most important time to really keep whisking.

Once it comes to a boil and has thickened remove the pudding from the heat and whisk in the vanilla. Next, pour the pudding into the heat-safe glass bowl or smaller serving size bowls.

Cover the pudding with plastic wrap by placing it directly on the pudding so a skin or film doesn’t form.

Chill in the refrigerator for 1-2 hours. It can be served warm or cold.