In medium saucepan over medium heat, whisk together milk, sugar, cornstarch and salt. Bring to a high simmer and cook 1 minute until mixture thickens enough to coat back of wooden spoon. Remove from heat.

To temper eggs, whisk ¼ cup of hot milk mixture into beaten egg yolks until smooth.

Return saucepan of milk to medium heat and slowly pour in egg mixture, whisking constantly. Bring mixture to high simmer and cook 1 minute until thickened. (Note: Keep stirring to avoid burning the bottom.)

Remove saucepan from heat and stir in butter and vanilla.

Into medium bowl, use fine mesh strainer to strain pudding of any clumps of egg.

Serve warm or cold in individual dessert bowls. To serve cold, place plastic wrap directly on top of the pudding and chill in refrigerator at least 2 hours. Top each serving with fresh fruit and serve with vanilla wafers.