Chocolate Pudding

From Daisy Cakes Bakes by Kim Nelson
Makes 2 cups

1 1/2 half cups sugar
1/2 cup Dutch-processed cocoa powder
1/4 cup cornstarch
1/4 teaspoon salt
3 large egg yolks
1 14-ounce can evaporated milk (I could only find 11-ounce cans, it worked for me)
1/4 cup (1/2 stick) unsalted butter, melted
2 teaspoons vanilla extract

In a one and a half-quart heavy-bottomed saucepan, whisk together the sugar, cocoa, cornstarch, and salt. Whisk in the egg yolks and evaporated milk until smooth. Set the pan over medium-low heat and cook, whisking constantly, until thick and bubbly, 8 to 10 minutes (it took me 20 minutes exactly). Remove the pan from the heat and whisk in the butter and vanilla.

Put the putting into a bowl and cover with plastic wrap, making sure that the plastic touches the entire surface of the putting to prevent a thick, robbery film from forming. Refrigerate until cold, at least three hours or overnight.