Combine cornstarch, sugar and salt in a 1 1/2 quart casserole dish. Stir 1/2 cup cold milk into the cornstarch mixture until well blended. Gradually whisk in hot milk until no lumps remain.

Cook in microwave until mixture is thickened and glossy, about 3-5 minutes; stir several times.

Beat half of the hot mixture into 2 eggs which have been beaten lightly. Return the egg mixture to the remaining hot milk.

Cook on high for about 3 minutes, or just until pudding begins to boil.

Mix well with a wire whisk, stirring in butter and vanilla.

Pour into custard cups or 4 6 oz. individual serving snap-top storage containers to pack in lunch boxes. Refrigerate.

Submitted by: CM