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Whisk together the sugar, cornstarch, and salt in a saucepan.
Pour ¼ cup of the milk into the sugar mixture, stirring to form a smooth paste. Whisk in the remaining milk and the egg yolks.
Cook the pudding mixture over low heat, stirring with a wooden spoon until thickened, about 10 minutes. Do not allow it to boil.
Remove from heat and stir in the butter and vanilla. Scrape the pudding into four individual bowls. (Unless making pudding cake; in that case, just scrape into a bowl.)
Cover each bowl with plastic wrap, pressing the surfaces to make an airtight seal. Refrigerate until well chilled, about 1 hour.