Puddin'

I absolutely love pudding. Any kind, I'll eat it! I am always trying out different recipes to find the

Pudding Whisk-er Extraordinaire  

'perfect' one...well, I think I finally did! I always look for a pudding recipe that has eggs in it, because I find they are richer, smoother, and all around yummier. This recipe has eggs and you don't have to temper them or be afraid of  scrambling them, it is a simple recipe that can be made in minutes. You can doctor it up any way you want or just have straight up chocolate pudding. You won't be disappointed!
The pudding needs to be whisked constantly so its handy to have someone in your home who likes to stir, Annie Rose filled in for the trial run of the recipe, but I should mention that Zoe is also a fantastic whisk-er.

Basic Pudding
2/3 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 1/2 cups milk
4 egg yolks
2 tbsp butter, cubed
1 tsp vanilla extract
In a medium size pot, off heat, stir together the sugar, cornstarch and salt. Very gradually whisk in the milk. Whisk in the egg yolks.
Cook the mixture over medium heat until the first big bubble forms and the splatters (think lava). Turn the heat down and cook for 1 minute.
Off heat whisk in the butter and vanilla.
Pour into one big bowl or 6 little bowls. Cover with plastic wrap and chill till cool.

Notes:
- We have been known to eat this pudding when it's not cool, but still quite hot, it is delicious.
-For chocolate pudding, mix in 1/3 cup cocoa powder with the cornstarch and sugar.
-For butterscotch pudding, instead of the white sugar use 1/2 cup brown sugar. And splash in a bit of scotch or rum at the end. Or use 1 tsp rum extract.