Make the Vanilla Pudding

In a medium saucepan, whisk together the sugar, cornstarch, and salt. Slowly whisk in the milk until smooth.

Place over medium heat and cook, whisking constantly, until the mixture begins to thicken and bubble.

In a small bowl, whisk the egg yolks. Slowly add a few spoonfuls of the hot pudding mixture to the yolks to temper them, whisking constantly. Then pour the yolk mixture back into the saucepan.

Cook another 1–2 minutes, whisking, until thick and silky.

Remove from heat and stir in the butter and vanilla.

Make the Chocolate Pudding

In another saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in the milk.

Cook over medium heat, whisking constantly, until the mixture thickens and bubbles.

Temper the egg yolks the same way as before, then whisk them back into the pudding and cook another 1–2 minutes.

Remove from heat and stir in the chopped real chocolate, butter, and vanilla until completely smooth and glossy.

Assemble

Spoon the warm chocolate pudding into pretty glasses, jars, or whatever floats your boat into layer number one. Then the vanilla makes the middle and top with the remaining chocolate layer. Just like the classic ones you’re replacing.

You can serve it warm (highly recommended for peak cozy vibes) or chill it in the fridge for a few hours if you like that classic pudding texture.