Vanilla Cream Pudding

Combine cornstarch and sugar in a medium saucepan, stirring well to remove any lumps.

Gradually whisk the reconstituted non-fat dry milk into the cornstarch mixture, stirring constantly to prevent lumps from forming.

Place the saucepan over medium heat and cook, stirring frequently, until the mixture thickens and comes to a gentle boil.

Remove from heat and allow to cool for 1-2 minutes until slightly cooled but still warm.

Beat the egg in a small bowl, then slowly whisk it into the pudding mixture while stirring constantly to temper the egg without scrambling it.

Return the saucepan to medium heat and cook, stirring constantly, for 2-3 minutes more until the mixture thickens further.

Remove from heat and stir in the butter and vanilla extract until fully incorporated.

Pour the pudding into serving glasses or bowls and allow to cool to room temperature, about 10 minutes, then refrigerate until chilled and set before serving.