In a medium saucepan, combine the sugar and cornstarch and then add the half-and-half.   Gently stir over medium heat until bubbling.  Once the mixture starts bubbling, cook and stir for 2 more minutes.

Remove from heat and add one cup of the mixture to the egg yolks.  Slowly whisk the egg yolk mixture into the rest of the half-and-half mixture in the saucepan.  Bring to a gentle boil and reduce heat to low.  Cook and stir 2 minutes more.

Remove from heat and add the butter, vanilla and salt.  Mix until well combined and then pour into six individual dishes or one larger container.  Cover the top with plastic wrap and let the pudding stand for about 45 minutes.  You can either serve it warm at this point or chill in the refrigerator before serving. It takes at least a few hours to get really cold and I prefer it that way, but it really is delicious at any temperature.