Delicious and easy pudding based on a Easy Vanilla Pudding. I rearranged the steps to minimize cleanup and provided a few variations.

• 1/4 cup cornstarch
• 2/3 cup sugar
• 1/2 teaspoon salt
• 2 cups milk
• 2 eggs, lightly beaten
• 2 tablespoons butter
• 1 teaspoon vanilla

Put cornstarch, sugar, and salt in a glass 2 quart bowl (I used the 2 quart measure). Measure 1/2 cup cold milk using the glass 2 cup measure and mix into the dry ingredients until well blended.

Heat 1 1/2 cups milk in 2 cup measure on high until heated through but not boiling (3 minutes in my microwave). Gradually whisk in hot milk into the cornstarch mixture until no lumps remain.

Cook in microwave until mixture is thickened and glossy. Mine took about 2.5 minutes stirring at 1 minute intervals.

Beat the eggs in the same 2 cup measure and gradually add half of the hot mixture. Return the egg mixture to the remaining hot mixture.

Cook on high for about 3 minutes or until the pudding begins to boil. (less than 3 minutes for me)

Stir in the butter and vanilla.

Pour into 4 custard cups. Refrigerate.

For Coconut Creme Pudding

Stir in 2/3 cup sweetened coconut with the butter and vanilla. I think I cut back to 1/2 cup of sugar.