1teaspoonpure vanilla extract or vanilla bean paste
In medium sized saucepan, whisk together sugar, flour, salt, and egg until blended and smooth.
Place on medium heat and add milk slowly, whisking constantly. Continue to heat and whisk until it begins to boil and thicken, about 10 minutes. Cook and stir 1 additional minute. Remove from heat; stir in butter and vanilla.
Serve warm or cold. If refrigerating, place a piece of plastic wrap on the surface of the pudding to prevent a skin from forming.Pudding will thicken more if chilled overnight.
Cook time will vary depending on the size of pan and cooking temperature.
Optional garnishes: mini chocolate chips, fresh or canned fruit, pie filling, granola, graham cracker crumbs, Oreo cookie crumbs.
Pudding should be covered and refrigerated. It will keep for up to 5 days.
Brown butter variation: In a saucepan or frying pan, melt butter over medium heat, simmer until browned, about two minutes. Remove from heat and pour into a bowl. Stir into cooked pudding with vanilla.