Vanilla Pudding

 

 

2 cups of whole milk
^1/₃ cup of sugar
3 large egg yokes
2 tablespoons cornstarch
⅛ teaspoon salt
2 tablespoons butter
1 teaspoon vanilla

 

1.    Stir the egg yolks with a whisk to break them up.

2.    Whisk with ¼ cup of the milk to help them strain through a fine-mesh strainer to get any bits of egg white.

3.    Mix this strained egg mixture into the remaining milk in a sauce pan.

4.    Add the sugar, cornstarch and salt.

5.    Cook, whisking constantly, over medium heat until it comes to a simmer.

6.    Whisk in the butter and vanilla just until the butter is completely incorporated, about 30-seconds.

7.    Immediately pour serving bowl.  Cover with plastic wrap pushed down onto the surface of the pudding to prevent it from forming a skin and cool in a refrigerator until it's chilled.