Easy Vanilla Pudding

Preparation

1. In a saucepan off the heat, whisk together the sugar and cornstarch.
2. Whisk in the egg yolks and  cup (60 ml) of the milk and, when smooth, add the remaining milk and the vanilla. Bring to a boil over medium heat, whisking constantly and scraping the bottom and sides of the pan until the mixture thickens. Remove from the heat.
3. Pass through a sieve to remove any lumps, if needed.
4. Stir in the butter until the mixture is smooth.
5. Pour the pudding into a bowl. Cover with plastic wrap directly on the surface of the pudding. Let cool, then refrigerate for 6 hours or until set and chilled.
6. When ready to serve, gently stir with a spatula until softened.