I have fond memories of making pudding with my mom. Butterscotch was always my favourite. I used to be able to whip up a batch of pudding from memory, but it's been a while and I've forgotten how. Fortunately, pudding recipes aren't exactly hard to come by. I pulled this one out of an old Cook's Country issue.

Vanilla Pudding

Slightly adapted from Cook's Country April/May 2018

Ingredients

• 2 3/4 c. whole (3.25%) milk, divided
• 1/2 c. sugar
• 1/8 tsp. coarse sea salt
• 1/4 c. cornstarch
• 3 large egg yolks
• 2 Tbsp. unsalted butter
• 1 Tbsp. vanilla extract

Directions

1. Combine 2 1/2 c. milk with the sugar and salt and bring to a simmer, stirring frequently, over medium heat.
2. Meanwhile, whisk the cornstarch into the remaining 1/4 c. milk until completely smooth.
3. Whisk the egg yolks into the cornstarch mixture.
4. Once the hot milk mixture comes to a simmer, remove from heat and gradually whisk it into the egg yolk mixture to temper the eggs.
5. Pour the mixture back into the pot and bring back to a simmer over medium heat, stirring constantly.
6. Once mixture has thickened, remove from heat and stir in butter and vanilla.
7. Serve chilled.