Creamy Vanilla Pudding

1.In a saucepan, combine 1 1/2 cups of milk and sugar over medium heat. Stir occasionally until the mixture is hot but not boiling.

2.In a small bowl, whisk the remaining 1/2 cup of milk with cornstarch until smooth. Add the cornstarch mixture to the hot milk while whisking constantly.

3.In a separate bowl, whisk the egg yolks. Gradually whisk in a small amount of the hot milk mixture to temper the eggs. Then pour the egg mixture back into the saucepan.

4.Cook the pudding over medium heat, stirring constantly, until it thickens and bubbles. This should take about 2-3 minutes.

5.Remove the saucepan from heat and stir in butter and vanilla extract until well combined.

6.Pour the pudding into serving dishes and cover with plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours before serving.