Whisk egg yolks with 1/4-cup of the milk to help them strain through a fine-mesh strainer to get any bits of egg white protein.

Mix this strained egg mixture into the remaining milk in a sauce pan.

Add the sugar, cornstarch and salt.

Cook, whisking constantly, over medium heat until it comes to a simmer.

Whisk in the butter and vanilla just until the butter is completely incorporated.

Immediately pour into four dessert cups.

Cover with plastic wrap so that it’s touching the surface of the pudding.

Cool in a refrigerator until well chilled.