This is a rich and decadent pudding. Perfectly delicious on its own or adorned with your favorite topping (or still warm directly from the pot). It is perfect for filling pies, such as chocolate cream or banana pudding.
5 Tbsp cornstarch
1 cup sugar*
1/2 tsp salt
2 1/2 cups milk, divided
3 TBSP butter
3/4 tsp vanilla
* For chocolate: increase sugar to 1 1/4 cups and add 2 oz of melted bakers chocolate. Alternately to the bakers chocolate you can use 6 Tablespoons of Cocoa powder and 2 Tablespoons shortening.
In a 2 quart or larger pot, mix the cornstarch, sugar and salt (this is the best place to add the chocolate also) until well blended. Gradually add 2 cups of milk until there are no lumps. Cook slowly over medium heat stirring often.
Meanwhile in a large (2 cup) microwave save measuring cup whisk together the remaining 1/2 cup milk and eggs. Beat until well blended and microwave at 50% heat for 1 minute. Whisk again and continue until the egg mixture is warm to the touch, about 115’F.
Once the pudding mixture has begun to boil, add a small amount to the warm eggs mixture and add back into the pudding, stirring briskly until the eggs are completely mixed in. Remove from the heat and allow it to cool for about 5 minutes. Add the butter and vanilla.
For a smoother pudding once it has cooled slightly, stir though a fine strainer (Personally I like it a little lumpy). Refrigerate. To prevent a skin from forming cover with plastic wrap while warm. Enjoy!
One additional note, if you decide to use semi-sweet chocolate chips, you will end up with a more milk-chocolate like flavor. I would also suggest cutting the sugar back to 3/4 cups rather than increasing.