MIX sugar, cornstarch and salt in small heavy saucepan. Gradually WHISK IN milk and egg yolks until smooth.
COOK over medium heat, stirring constantly, until mixture thickens and comes to a boil, about 6 minutes. REDUCE heat; SIMMER, stirring constantly, 1 minute. Remove from heat. STIR IN butter and vanilla.
POUR into six 6-oz. custard cups. SERVE warm or refrigerate until cold. SERVE with granola or fruit, if desired.
Tired of yogurt? Try adding fresh fruit and granola to this creamy protein-packed pudding for a delicious breakfast or simple dessert.
Excellent Source: Vitamin D
For Breakfast Brûlée sprinkle 1 tsp. sugar on top of each pudding. Using a culinary butane torch, caramelize the sugar until golden.
Good Source: Protein, Vitamin A, Calcium and Choline