Easy Mille-Feuille (Vanilla and Graham Cracker Layered Pudding)

Instructions

1. In a small pot off the heat, whisk together the sugar and cornstarch. Add the egg yolks and ¼ cup (60 ml) of the milk. Mix well. Add the remaining milk, the vanilla and butter. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot, just until the mixture thickens. Remove from the heat.
2. Strain the pudding through a sieve, as needed. Transfer to a bowl and cover with plastic wrap directly on the surface of the pudding. Let cool. Refrigerate for 2 to 3 hours or until the pudding has set and completely chilled.
3. When ready to use, mix with a spatula until creamy and smooth.