Vanilla Pudding: In a large heatproof bowl, whisk 1/3 cup (65 grams) of the granulated white sugar with the cornstarch, salt, eggs, and egg yolk. Whisk in 1/2 cup (120 ml/grams) of the milk. Set aside while you heat the rest of the milk and sugar.

Have ready a fine medium-sized strainer and bowl as you might need to strain the pudding after it is cooked.

Pour the remaining 3 cups (720 ml/grams) of milk, along with the remaining 1/4 cup (50 grams) of sugar, into a medium heavy bottomed saucepan and bring just to a boil, stirring occasionally. Remove from heat and gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a heavy bottomed saucepan and place over medium heat and bring just to a boil. Reduce the heat to medium low and cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 3-5 minutes). Remove from heat and whisk in the vanilla extract and butter. If necessary, pour through the strainer to remove any lumps that may have formed during cooking.

Pour the pudding into six or eight serving dishes, cover with plastic wrap, and refrigerate until well chilled, about two hours. (If you like a skin (film) on the top of the puddings, let cool to room temperature uncovered. Then cover and refrigerate until firm.)

Serve warm, cold, or at room temperature with a large dollop of softly whipped cream and chopped nuts.

Note: To toast nuts: Preheat oven to 350 degrees F (180 degrees C). Place the nuts on a baking sheet and bake for about 8 - 10 minutes, or until lightly browned and fragrant. Let cool then chop coarsely.

Makes 6 - 8 servings.

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