Vanilla Corn Starch Pudding (adapted from a vintage Argo recipe)

Directions

1. Mix 1/2 cup cold milk with corn starch. Set aside. Heat remaining 3 cups milk in a large, heavy sauce pan over medium heat until milk just begins to simmer (small bubbles around the edge of the pan).
2. While milk is heating, beat the egg yolks with a whisk or fork in a small bowl. Add salt and sugar to the eggs, then add egg mixture to the corn starch mixture.
3. When milk is simmering, stir in the corn starch mixture. Cook, stirring constantly, for 1 to 2 minutes, until mixture thickens. Remove from heat and stir in vanilla.
4. Pour pudding into a serving bowl (or individual bowls); cover with plastic wrap. Chill at least 1 hour before serving.