1/2 cup granulated sugar
3 tablespoons cornstarch
1/8 teaspoon fine salt
1 1/2 cups milk
1/2 cup '1/2 & 1/2' (or heavy cream)
2 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
- In a medium saucepan, combine sugar, cornstarch, and salt. Whisk together milks and egg yolks; add to saucepan.
- Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 5 to 10 minutes (may go faster or longer, pay attention to pudding thickness). Reduce heat to medium-low and cook, whisking, 1 minute.
- Remove pan from heat and pour mixture through sieve into bowl to remove any cooked egg bigs. Stir in butter and vanilla until combined.
- 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.