Homemade Vanilla Malt Pudding

In a medium saucepan, add the milk and cane sugar. Cook over medium heat until it reaches 140°F on a drink thermometer. Make sure you don't boil the milk as it can burn and then the burnt flavor can transfer to the pudding.
In a medium bowl, whisk together egg yolks. Once the sugar and milk mixture has reached 140°F, slowly add about half of it into the egg yolks whisking the entire time. This is going to help bring the egg yolks up to temperature slowly, without cooking them. This is why this step is important. Then add this mixture back into the pot and whisk to combine completely.
Add in the heavy whipping cream, cornstarch, and vanilla malt powder.
Continue to cook and whisk over medium heat until the mixture starts to simmer and has noticeably thickened, about 5 minutes.
Remove from heat and add in the butter, vanilla extract, and sea salt, whisk to combine completely.
Pour into individual serving dishes or into a bowl, and cover with plastic wrap. Make sure to put the plastic wrap directly against the pudding to prevent a film from forming. Let the pudding set in the fridge for at least 4 hours or overnight.