Vanilla Pudding

The pudding binge continues. (Tapioca has already been discussed.) Today, vanilla's on the docket. Eat this stuff straight-up, or use in other desserts, such as the filling of a Boston Cream Pie or donuts, or in a parfait or trifle.

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Vanilla Pudding
Makes four servings

2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups milk
4 large egg yolks
2 tablespoons unsalted butter, cut into pieces
1 teaspoon vanilla extract

1. Place a fine mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together the sugar, cornstarch, and salt. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.

2. Whisking constantly, cook over medium heat until the first large bubble forms and the mixture begins to thicken. Reduce heat to low, continue to whisk for one minute. Remove from heat and immediately pour through the sieve and into a bowl. Stir in butter and vanilla.

3. Serve warm (with whipped cream, if desired, or my favorite way - with mini marshmallows mixed in!), or place plastic wrap directly on the pudding (to prevent a skin from forming). Chill at least three hours and up to three days. Before serving, whisk pudding until smooth.