• In a small bowl: combine cold milk, cornstarch and mix until fully dissolved.
  ½ cup cold whole milk, 3 tbsp cornstarch
• In a sauce pan: add whole milk, sugar, salt and mix. Cook on low-medium for 6-8 minutes or until simmer and sugar is fully dissolved. Stir frequently as it may burn or scorch and turn light (not very nice tasting) brown.
  2 ½ cups whole milk, ¾ cup granulated sugar, ⅛ tsp salt
• While the milk is heating- whisk the egg yolks in a small bowl. Add 1-2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 2 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking.
  3 large egg yolks
• Stir the cornstarch mixture again and add to the pan. Cook on low for 5-6 minutes and whisk the entire time or until simmer and pudding thickens. Remove the pan from the heat source.
• Add cold butter cubes to the pan, vanilla extract and whisk everything together until the butter has fully melted. Transfer to a bowl or individual cups.
  2 tbsp unsalted butter, 2 tsp vanilla extract
• Cover with saran wrap - place a piece of saran wrap directly over the surface of the pudding (this will prevent skin forming). Let rest at room temperature for 30 minutes. Then, refrigerate for 6 hours or overnight.

Serve & enjoy!