Vanilla Pudding/Cake Filling

There are two ways to make the filling for the cake. One is to use instant vanilla pudding (I love that in a martini class with berries and a dusting of cinnamon, it looks like such a classy dessert). The other is to make it from scratch. Since I'm snowed in with clearly no intention of doing any dissertation research today, I chose the latter.

2 1/2 c half-and-half
2/3 c sugar (yay odd-size measuring cups from All-Clad!)
Pinch salt
1 t vanilla extract
3 T cornstarch
2 T unsalted butter (cut into smaller chunks)

Put 2 c of the half-and-half, sugar and salt in a medium saucepan over medium low heat and heat until it begins to steam. In the meantime, mix together the remaining 1/2 c half-and-half with the cornstarch until there are no lumps. When the mixture on the stove steams, mix it in and heat together until it just begins to bubble, 3-5 minutes. Lower the heat to low and cook an additional 5 minutes, stirring in the butter and vanilla.

Pour the mixture either into individual ramekins if you're serving as is or into a bowl. Cover with plastic wrap directly on the pudding to avoid the skin (yuck). Cool for use as a layer of the cake.