Don't want to ever use box pudding again? This is the recipe for you! Can be flavored and used as a base for any flavor or pudding. 2 percent or whole milk may be added, and save the egg whites to make meringue when you separate the egg yolks.
In a large measuring cup, measure milk and add egg yolks. Whisk or mix slightly with fork.
Pour into a medium heavy saucepan and add sugar and flour. Whisk to combine and cook over medium heat until thickened, about 5-8 minutes, whisking constantly to prevent burning.
When pudding has thickened, remove from heat and add vanilla and butter, stir.
Cool in pan, uncovered, for 20 minutes. Pour into serving bowl or individual bowls and cover with plastic wrap.Refrigerate at least 1 hour before serving, but I love mine warm!