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1
Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
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2
Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl.
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3
Whisk in the egg yolks and the remaining 1/2 cup milk.
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4
Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the saucepan.
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5
Cook over medium heat, whisking constantly, until the mixture boils.
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6
Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes.
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7
Remove from the heat and stir in the vanilla.
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8
Cool slightly, stirring a few times to prevent a skin from forming.
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9
Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
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10
Before serving, whisk the pudding vigorously until smooth and creamy.
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11
Stir-ins:
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12
Cookies and Cream: Crush 20 chocolate wafer cookies, stir some into the pudding and top with the rest.
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13
Fresh Berries and Gingersnaps: Fold in 2 cups of fresh, mixed berries and top with about 12 finely crushed gingersnaps.
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14
Vanilla-Banana: Fold in 3 sliced bananas.
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15
Cover and refrigerate for 1 hour.
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16
Fold in 24 crushed vanilla wafer cookies and top with more sliced bananas.
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17
Rocky Road: Fold in 1 cup each mini marshmallows and toasted chopped walnuts and 1/2 cup of mini chocolate chips.
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18
Sprinkle with more chocolate chips.
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19
Peanut Butter* and Jelly: Fold in 1 cup quartered red grapes and 1/3 cup each chopped roasted peanuts and peanut butter chips.
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20
Top with whole grapes.
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21
Some people have allergies to peanuts, and if serving to guests, please make them aware of the inclusion of this peanut product.
