In a 3-quart saucepan, add one cup of milk and all of the dry ingredients, whisk and turn heat on to medium/low. Add the rest of the milk and continue stirring with the whisk. Cook for approximately 10 minutes or until the mixture is boiling. Continue stirring.
Add 1/2 cup of hot pudding to the slightly beaten egg yolk. Mix with fork. (This is the tempering process so you won't have scrambled eggs in your pudding.) Add egg mixture back into the pudding and cook for about 1 minute. Remove from heat and transfer to clean bowl to cool.
Add butter and vanilla and cover with plastic wrap. Place in refrigerator to cool. Serve warm or cold.
Suggestion: When making a cream pie or éclairs use half and half or cream.
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