In a medium-sized pot, mix the milk, sugar, corn and salt until well combined.
Place the pan over medium heat and cook, stirring occasionally, until the mixture begins to thicken, about 5 to 7 minutes. . In a small bowl, lightly whisk the egg yolk. Gradually add about 1/2 cup of the hot milk mixture to the egg yolks, stirring occasionally to combine.
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Add the hot egg yolks to the pan with the remaining milk mixture and whisk
constantly.
Continue cooking over medium heat, stirring occasionally, until the mixture reaches a liquid consistency, about 2-3 minutes.
Remove the pan from the heat and add the vanilla extract, stirring until well combined. Divide , slices among prepared plates or on a large serving platter. Cover with plastic wrap and place
wrappers over the water to prevent condensation.
Refrigerate for at least 2 hours or until cool and hard.
Before serving, sprinkle each piece with a dollop of whipped cream, possibly a dollop of chocolate
or cinnamon.
Enjoy
