Homemade Vanilla Pudding

1. 1

   Whisk together the sugar, cornstarch, and salt in a saucepan.

2. 2

   Pour 1/4 cup of the milk into the sugar mixture, stirring to form a smooth paste. Whisk in the remaining milk and the egg yolks.

3. 3

   Cook the pudding mixture over low heat, stirring with a wooden spoon until thickened, about 10 minutes. Do not allow it to boil.

4. 4

   Remove from heat and stir in the butter and vanilla. Scrape the pudding into four individual bowls. (Unless making pudding cake; in that case, just scrape into a bowl.)

5. 5

   Cover each bowl with plastic wrap, pressing the surfaces to make an airtight seal. Refrigerate until well chilled, about 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.