Heat milk and vanilla extract in a heavy bottom, medium sauce pan. Meanwhile, place egg yolks through salt into the bowl of a stand mixer fitted with the whisk attachement or a large mixing bowl with a whisk ready to use.
Right before milk starts to steam (do not bring to a boil), start to whisk egg yolk mixture until light yellow in color. Slowly, add steaming (not boiling) milk mixture, whisking continually.
After mixture has been fully whisked together, transfer back to the sauce pan and cook over medium-low heat for 2-4 minutes, or until thickened. Whisk continually to prevent mixture from scalding to the pan. No one wants burnt pudding.
As soon as mixture thickens, remove from heat and whisk in butter.
Transfer to a clean bowl and cover with plastic wrap. Press plastic wrap into the custard mixture so there is no air between the two. This prevents the filmy skin that can develop.
Refrigerate for a minimum of 2 1/2 hours, but up to 3 days.
If you have tried this recipe, come back and let me know how it was!
Amount Per Serving
Calories 347Calories from Fat 126
% Daily Value*
Saturated Fat 7g44%
Vitamin A 630IU13%
* Percent Daily Values are based on a 2000 calorie diet.