Combine sugar, cornstarch and salt in a medium saucepan. Slowly whisk in egg yolks, then milk. Cook over medium heat; whisk continuously until mixture has thickened and comes to a low boil. Continue cooking and whisking for 2 minutes. Remove from heat. Add vanilla and butter. Stir until butter has melted. Allow to cool slightly; pour into individual dessert bowls or a baked pie crust. Cover and refrigerate until chilled completely. Makes 6 to 8 servings.
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