Vanilla Pudding

Ingredients

3/4 cup sugar, granulated
2 T cornstarch
pinch of Kosher salt
3 1/2 cups half-and-half
3 egg yolks
1 T butter, unsalted
1 T vanilla extract

Directions

1. Combine the sugar, cornstarch and salt in a medium saucepan. Slowly whisk in the half-and-half, then add in the egg yolks.
2. Bring the mixture to a simmer over high heat, continuing to whisk. Keep the mixture from burning by scraping the sides/bottom of the pan. Reduce the heat and cook the pudding until thick.
3. Strain the pudding through a fine-mesh strainer into a bowl. Mix in the butter and vanilla extract until well mixed. 
4. Place into the refrigerator until set, about 3 hours. Cover the pudding with plastic wrap and make sure it is touching the surface to prevent a skin from forming.