In a 3-4 cup Pyrex measuring cup, measure out 1 1/2 cups milk. Microwave on 3/4 power (or high) until steaming and heated through. Do not boil.
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
