Vanilla Pudding

2 cups of milk
cup white sugar
3 tablespoons of cornstarch
tea spoon of salt
1 teaspoon of vanilla extract
1 tablespoon of butter
In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine
sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook
and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from
heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.

Classic vanilla Pudding
Ingredients
1/2 cup granulated sugar
3 tablespoons cornstarch
1/8 teaspoon fine salt
1 1/2 cups whole milk
1/2 cup heavy cream
2 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
Directions
1. Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine sugar,
cornstarch, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.
2. Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat
to medium-low and cook, whisking, 1 minute.
3. Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.
4. Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up
to 3 days). To serve, whisk until smooth and divide among four small bowls.