Homemade Vanilla Pudding

from ButterYum

makes six 1/2-cup servings

INGREDIENTS

• 3 cups whole milk

• 3 large egg yolks

• 1/2 cup granulated sugar

• 3 tablespoons cornstarch

• 1/4 teaspoon salt

• 3 tablespoons unsalted butter, room temperature (see notes below)

• 1 tablespoon pure vanilla extract (or pure vanilla bean paste)

DIRECTIONS

• In a heavy bottomed 3-qt saucepan over medium-high heat, whisk together the milk, egg yolks, sugar, cornstarch, and salt until well combined.

• Switch to a wooden spoon (one with a flat edge works well) and stir the mixture continually until it begins to thicken; continue cooking for 1 additional minute, again, stirring continually.

• Remove from heat and stir in butter and pure vanilla extract (or paste).

• Pour mixture through a mesh sieve (not completely necessary, but will result in a silky smooth pudding).

• Pour pudding into serving dishes and place plastic wrap directly on the surface of the pudding to prevent a skin from forming; chill for at least an hour. Garnish with berries if desired.

NOTES

• Recipe can be made up to 3 days in advance.

• If you use salted butter, omit the additional salt in the recipe.

• The leftover egg whites can be used to make half a recipe of these Vanilla Bean Meringues. Alternatively, you can freeze the egg whites and whip them up another day.