Rich Vanilla Pudding

In a bowl or measuring cup, whisk milk together with cornstarch and salt until cornstarch dissolves

Whisk cream and sugar together over medium heat in a 1 ½ quart sauce pot and bring to a boil; then whisk cornstarch mixture in until mixture comes to a boil again. Reduce heat to medium low and whisk at least 2 minutes and until thickened. Remove pot from heat

In a bowl or measuring cup, whisk egg yolks then whisk about ½ cup of the thickened milk mixture into the egg yolks to temper them

Whisk the egg yolk mixture into the pot and heat, whisking constantly, until mixture reaches a minimum of 160 F. Do not boil or the pudding will curdle

Stir in vanilla and butter until blended

Transfer pudding into a clean bowl or individual serving dishes. Place a piece of plastic wrap directly over the surface.

Chill until cold before serving; at least an hour.