In large heavy saucepan combine sugar and cornstarch. Stir in milk. Cook over medium heat until thickened and bubbly, stirring constantly. Cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup of the milk mixture into egg yolks.
Add egg mixture to milk mixture in saucepan. Bring to a gentle boil; reduce heat. Cook and stir 2 minutes more. Remove from heat. Stir in butter and vanilla. Pour pudding in bowl; cover surface of pudding with plastic wrap. Let stand at room temperature up to 1 hour; refrigerate to store longer.
To serve, sprinkle Cranberry Crunch on top; pass remaining. Makes 8 servings.
In a bowl combine biscotti, pistachios, cranberries, crystallized ginger, and sugar.