Homemade Vanilla Pudding

In a medium saucepan combine the milk, sugar, cornstarch and salt. Mix until well blended and heat over medium heat, stirring or whisking frequently as it begins to thicken. When the mixture begins to boil, turn the heat down slightly and stir constantly for 1 additional minute, being very careful not to scorch. Remove from heat.

Beat the eggs in a small bowl. Temper the eggs by whisking a small amount of the hot milk mixture into the eggs a little bit at a time until you’ve added about 1/2 cup of hot mixture into the eggs. Slowly pour the tempered egg and milk mixture back into the saucepan with the hot mixture and whisk until smooth and creamy. Add vanilla and butter and continue mixing/whisking until all vanilla is incorporated and butter is melted.

Pour pudding into custard cups or a bowl and chill until set to desired consistency.

For chocolate pudding, add 3 tablespoons cocoa powder in the first step.

For rice pudding, use half of the above amount of cornstarch and add 2 cups cooked rice to the pot at the very end and let it sit for 5 minutes before chilling.