Vanilla Pudding Recipe with Nielsen-Massey Tahitian Pure Vanilla Extract

Because my previous self-directed Nielsen-Massey taste test wasn't fair, I decided to make vanilla pudding using Nielsen-Massey's Tahitian Pure Vanilla Extract.  I found a very simple recipe from Chow.com.      

First, whisk a 1/3 cup sugar, 2T cornstarch, and 1/4 tsp salt together.  Keep whisking and add in 1/4 milk until smooth.  Add in 3 lightly beaten egg yolks and remaining 2 cups of milk.  Turn the heat on to medium and keep whisking for 5 minutes or until the pudding begins to thicken.  When the pudding starts to bubble, turn the heat to medium low, and use a rubber spatula to stir.  Keep stirring for 5 more minutes. 

Take off of heat and melt 3T of butter and 2 tsp vanilla into the pudding.  I skipped the step of straining the pudding and poured it into 4 containers.  If you want to avoid pudding skin, lightly press plastic wrap over the pudding.  It takes about two hours for the pudding to chill and set. 

Use your imagination with garnishes!  Fruits, cookies, and even sprinkles make the perfect decorations!