Vanilla Pudding

This is a soft, stove-top pudding, not much more difficult to produce than the packaged "instant" variety.  Makes 4 to 6 servings.  Time: About 20 minutes, plus time to chill

1/2 cup sugar
3 tablespoons cornstarch
Pinch salt
3 eggs
2 1/2 cups half-and-half or whole milk 
2 tablespoons butter, softened
1 teaspoon vanilla extract

In a small saucepan, combine the sugar with the cornstarch and salt. Mix together the eggs and half-and-half.

Stir the egg and half-and-half mixture into the sugar-cornstarch mixture over medium heat; whisk to eliminate lumps, then stir almost constantly until the mixture thickens, about 10 minutes. Stir in the butter and vanilla extract.

Pour the pudding into one large or four to six small bowls. Place plastic wrap directly on top of the pudding to prevent the formation of a "skin," or do not cover if you like skin. Refrigerate until chilled, and serve within a day, with whipped cream if you like.