A smooth and creamy homemade vanilla pudding made with simple ingredients and full of rich vanilla flavor.

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In a medium saucepan, whisk together sugar, cornstarch, and salt.
Gradually whisk in the milk until smooth and no lumps remain.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble, about 5-7 minutes.
In a small bowl, lightly beat the egg yolks. Gradually whisk about 1/2 cup of the hot milk mixture into the yolks to temper them.
Slowly whisk the egg yolk mixture back into the saucepan with the remaining milk mixture.
Continue to cook over medium heat, stirring constantly, until the pudding thickens to desired consistency, about 2-3 more minutes.
Remove from heat and stir in the butter and vanilla extract until smooth.
Pour the pudding into serving dishes. Cover with plastic wrap directly on the surface to prevent a skin from forming.
Chill in the refrigerator for at least 2 hours before serving.

For extra flavor, use a vanilla bean instead of extract by simmering it with the milk and removing it before adding the eggs.
Whole milk gives the creamiest result, but 2% can be used if needed.
Top with whipped cream or fresh berries for added flair.