This recipe came from a Pioneer Woman cookbook and since I have made puddings in the past from the box and not liked the artificial flavor of it, I knew I had to try this one and see if it would satisfy the occasional pudding craving I get. It most definitely did not disappoint, and if you have the patience or foresight to wait til it chills to eat it awesome, if not, it tastes good warm too. This recipe makes 8 servings, I cut it in half for my family of 4 and it was perfect.

• 1 1/2 cups sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 3 cups whole milk
• 4 large egg yolks
• 2 vanilla beans or 1 1/2 teaspoons vanilla extract
• 2 tablespoons salted butter
• 6 1/2 ounces bittersweet chocolate, chopped fine (if you want to make it chocolate pudding)

In a medium saucepan, gently whisk together the sugar, cornstarch and salt. Pour in the milk and egg yolks, then whisk until combined. If using vanilla beans, use a small paring knife to split the bean down the middle and use the backside of the knife to scrape out the seeds. Place the seeds in the pan, along with the scraped out pods. If using vanilla extract, just pour it in at this step. Turn the heat up to medium and stir gently for 15-20 minutes. It will seem like nothing is happening at first, but stick with it and soon it will start to bubble and thicken. Let it bubble for about a minute then remove it from the heat. Discard the vanilla bean pods and stir in the butter. At this point you can portion it out and serve immediately with some lightly sweetened whipped cream, or store it in the fridge and serve after it has chilled.