Set a medium saucepot over medium heat. Add the whole milk, egg yolks, cornstarch, sugar, and salt to the pot. Whisk until well incorporated.
Bring the mixture to a simmer, this could take 3 to 5 minutes. One simmering, stir consistently for 1-2 minutes while the pudding thickens. It should be fairly thick, but will continue to thicken as it cools.
Remove from heat and stir in the butter and vanilla. Stir until the butter is fully melted and combined.
Scoop or pour the pudding into a storage container. Press plastic wrap down over the top of the pudding to eliminate any contact with air. (This ensures the pudding does not create a skin over the top.) Then refrigerate until cold.
Once the pudding is cold scoop into serving cups and serve cold. Serve as is, or garnish with whipped cream and vanilla wafers.
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Notes
Variations – Use any extract you like to create fun flavors like coconut, lemon, orange, cotton candy, or peppermint pudding. Use 2 tsp vanilla extract + 1 tsp alternative extract.Storage Suggestions - Store in an airtight container and keep in the refrigerator for up to 5 days.