Christina's Vanilla Pudding

from Bitten

2 1/2 cups half-and-half, cream or whole milk
1/2 cup sugar
Pinch of salt
1 teaspoon vanilla extract
3 tablespoons cornstarch
2 tablespoons unsalted butter (optional)

1. Put 2 cups of half-and-half or milk, sugar and salt in a small or medium saucepan over medium-low heat. Cook just until the mixture begins to steam.

2. Combine the cornstarch and remaining milk or half-and-half in a bowl and blend; there should be no lumps. Add the cornstarch mixture; cook, stirring occasionally, until it starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in butter and vanilla extract, if using.

3. Pour the mixture into a 1-quart dish or 4 to 6 small ramekins or bowls. (If the mixture has small lumps, you can put it through a sieve.) Put plastic wrap directly on the pudding to prevent formation of a skin (don't cover if you like skin). Refrigerate until chilled, and serve within a day, with whipped cream if you like.

Variations

To make chocolate pudding, shave or finely chop 2 ounces bittersweet chocolate (or I used semisweet chocolate chips). Stir into pudding with the butter.