Vanilla Pudding

WILL MAKE 6 half-cup servings

2 2/3c. whole milk, divided
1/2c. sugar
1/4c. cornstarch
1/4 tsp. salt
 2 teaspoons of vanilla extract
1 egg

Bring 2 cups of the milk to a boil

in a medium saucepan.

 Meanwhile, combine sugar, cornstarch,

 salt in the bottom of a medium, heatproof bowl.

 Gradually whisk in the remaining 2/3 cup whole milk,

 a little at a time so lumps

 do not form, then whisk in the egg.

 Once milk is boiling,

 very slowly add it to the

cornstarch mixture in the bowl,

 whisking the whole time.

Return the mixture back to the pan.

Stir constantly.

Once it simmers,

cook for one minute longer

(which will cook the cornstarch and egg fully).

 Stir in vanilla, Divide pudding among 6 dishes.

 Chill in refrigerator until fully set, about 2 hours.

 Place plastic on the pudding to prevent the pudding skin.

 Serve with a huge dollop of whipped cream!