John is a pudding fiend.  It took a few years for me to figure this out about him.  But lately, since I have had no time to cook during the week, I reserve Friday nights and Saturdays in the kitchen.  The results are a plethora of tasty treats - whatever my mind can think up.  But sometimes after a long week, my brain isn't functioning and I need someone else's brain to come in and take over the honors.

So while I do the cooking, John does the choosing.  It works well for us, especially for him!  Now that he controls his own destiny, I've been cooking up a lot of puddings, which is perfect when the weather is hot and muggy and no one wants to use the oven.  Done completely on the stove and then refrigerated until serving this chilly treat is perfect for summer!
Serves:  4 (4 tall glasses of pudding)
3 1/2 cups milk (I use skim)
1/3 cup + 1/4 cup sugar
1/4 cup cornstarch
2 eggs
1 egg yolk
1 tablespoon vanilla extract
1 tablespoon butter

In a heavy-bottomed ssaucepan, pour 3 cups of milk and 1/4 cup of sugar into the pan.  Whisk lightly.  Over medium-high heat, warm the milk until the edges are bubbling, but the mixture is not yet boiling.

Meanwhile, whisk together 1/3 cup sugar, cornstarch, eggs, and egg yolk.  Slowly pour the hot milk into the egg mixture while whisking constantly until the mixture is smooth.  Pour the mixture back into the saucepan.  Cook over low heat, stirring constantly, until the mixture thickens (5-8 minutes for skim milk).  Remove from the heat and immediately stir in the vanilla extract and milk.

Pour the pudding into 4 large parfait glasses.  Cover tightly with plastic wrap, making sure the plastic wrap touches the top of the pudding to avoid a skin forming.  Refrigerate at least 2 hours, preferably overnight.  Serve with whipped cream, if desired.