Preparation:

1. In a medium saucepan, combine the milk, sugar, cornstarch, and salt, stirring until the mixture is uniform.
2. Set the saucepan over medium heat and cook, stirring continuously, until the mixture begins to thicken, approximately 5 to 7 minutes.
3. In a small bowl, lightly beat the egg yolks. Gradually add about 1/2 cup of the hot milk mixture to the egg yolks, stirring constantly to temper them.
4. Return the egg yolk mixture to the saucepan with the remaining milk mixture, stirring continuously.
5. Continue to cook over medium heat, stirring constantly, until the mixture achieves a pudding-like consistency, about 2 to 3 minutes.
6. Remove from heat and stir in the vanilla extract until fully incorporated.
7. Transfer the pudding to individual serving plates or a large bowl. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.
8. Chill in the refrigerator for at least 2 hours, or until the pudding is cold and set.
9. Before serving, top each portion with a dollop of whipped cream and, if desired, a sprinkle of grated chocolate or ground cinnamon.