Start by measuring out your ingredients. In a small bowl, whisk together the cornstarch and sea salt until lump-free.

In a larger bowl, whisk together the whole milk, real maple syrup, and egg yolks until fully combined and smooth.

Gradually add the cornstarch mixture to the wet ingredients while continuously whisking for about a minute.

Pour the combined mixture into a medium saucepan over medium heat. Whisk continuously for about 4-5 minutes.

Once thickened, remove from heat and stir in the unsalted butter and vanilla extract until melted.

Transfer the pudding into a bowl and press plastic wrap directly onto the surface. Chill in the refrigerator for at least 1 hour.