1). In a medium saucepan, whisk together sugar, cornstarch and salt.
2). Add the milk and egg yolks. Whisk again, gently scraping the bottom of the pan. Cook over medium-low heat, whisking occasionally (every minute instead of constantly). The mixture will start to boil after 7-8 minutes.
3). Once it is bubbling, continue cooking for one to two additional minutes, gently whisking once or twice. Scrape the bottom of your pan with your whisk, but do not whisk vigorously. The pudding should now be thickened but still pourable, and it will thicken more as it cools.
4). Remove from heat and whisk in butter and vanilla extract.
5). Transfer the pudding into a large bowl **or into individual serving bowls. Refrigerate for several hours or until chilled. Enjoy with a dollop of whipped cream.
NOTE: To ensure your pudding does not have a ‘skin’ on top of it, simply cover it completely with cling film before refrigeration, ensuring the cling film lies directly on top of the pudding.
BONUS - CHOCOLATE
To make a Chocolate Pudding instead, you can also add 25 grams of unsweetened cocoa powder at the first step when combining the dry ingredients.