3/4 cup sugar
2 1/2 Tbsp cornstarch
1/8 tsp salt
3 1/2 cups half-and-half
3 large egg yolks
1 Tbsp unsalted butter
1 Tbsp vanilla
Combine sugar, cornstarch and salt in a medium saucepan. Slowly whisk in the half-and-half and then the yolks.
Bring the mixture to a simmer over medium heat, whisking constantly to keep from sticking. Cook and stir until pudding is thickened and coats the back of a spoon.
Pour pudding through a mesh strainer into a bowl, using a rubber spatula to stir the pudding through. Add butter and vanilla; stir until butter melts. Press plastic wrap onto surface of pudding to prevent skin from forming. Chill until set, about three hours.
To serve, pour in individual serving bowls. Top with berries and/or peaches and a dollop of sweetened whipped cream. Makes 3 cups, about 4 servings.