Vanilla Pudding -- what could be better?

   Our "8-Day French Boy" has arrived and this will be a busy week for him, and for us.  My husband and daughter took him to the 91st PGA Golf Tournament yesterday here in the Twin Cities.  He seemed exhausted when they returned home late in the afternoon.  What a trooper.  He knows nothing about golf and said there are no golf courses around his home in Marseille.  (So much for getting my husband to Provence on the premise he can play golf while there).  He lit up last night when my daughter asked him if he'd like to go to the Mall of America today.  I wish I were able to go shopping today with Euros at the Mall of America.
   He likes "meat", so there will probably be a lot of that in the coming days.  I haven't made dessert yet while he's been here.  Imagine that-- Eileen not making dessert.  It's a bit intimidating making dessert for someone that's from the land of extraordinary desserts...  Last week I was craving old-fashioned vanilla pudding, so here's a recipe if you also feel like eating pudding...

                                            Vanilla Pudding
                                     from the New York Times Cookbook

• 1/4 cup cornstarch
• 1/2 cup sugar (vanilla sugar if you have it available)
• Pinch of salt
• 3 cups whole milk
• 2 egg yolks
• 1 1/2 teaspoons vanilla extract
1.  In a bowl mix the cornstarch, sugar and salt.  Add about 1/2 cup milk and mix.  Heat remaining milk almost to simmering in a heavy saucepan over moderate heat. 
2.  Stir cornstarch mixture to blend it and add about half of the scaled milk to it while stirring.  Return to milk in saucepan and cook, stirring, until the mixture boils.
3.  Beat the egg yolks lightly.  Add a small amount of the pudding mixture to the yolks, stirring constantly.  Return all to the saucepan and cook, stirring, until thickened.
4.  Add vanilla and turn the mixture immediately into a serving dish or into 5 or 6 custard cups.  Cool and chill.  Serve with a fruit sauce.