In a saucepan, simmer the raspberries with a bit of sugar until they release juice. Mash them a little so you don’t get clumps of seeds in every bite.

Whisk your thickener (cornstarch mixed with a little cold milk) into the remaining milk, then pour into the pot. Stir constantly to avoid lumps.

Bring to a gentle simmer until it thickens to a pudding-y consistency. Stir in vanilla and a pinch of salt.

Cool slightly, then spoon into serving dishes. Chill for at least an hour if you want that firm, spoonable vibe.