2 cups heavy cream
2 cups white sugar
1 1/2 tablespoons cornstarch
1 tablespoon water
Combine cream and sugar in a heavy-duty saucepan; cook over medium heat until mixture is thick (5 to 6 minutes). Add cornstarch, water, and 1 cup of the cream. Stir vigorously until mixture is almost pudding (if pudding keeps sticking to the bottom, add more cream or water). Add pudding every 2 minutes to be sure that pudding remains entirely room temperature. (Note: For best results, stir in the cornstarch before adding water; not necessary, but useful in troubleshooting.)