Ingredients 

• 3 cups Rokeyroad Whole Milk
• ⅔ cup granulated sugar
• 4 tablespoons cornstarch
• ¼ teaspoon salt
• 4 egg yolks
• 3 tablespoons unsalted butter
• 1 tablespoon vanilla extract or vanilla bean paste

INstructions

1. Combine dry ingredients
   In a medium saucepan (off heat), whisk together the sugar, cornstarch, and salt.
2. Add milk and egg yolks
   Slowly whisk in the milk until smooth, then whisk in the egg yolks.
3. Cook
   Place over medium heat and whisk constantly. Once the pudding thickens and gently bubbles, continue whisking for 45–60 seconds to fully cook the cornstarch.
4. Finish
   Remove from heat and stir in the butter and vanilla until smooth and glossy.
5. Chill or serve warm
   Pour into serving dishes. For chilling, press plastic wrap directly onto the surface and refrigerate for 2–3 hours. Serve warm if desired.