Ingredients:

  • 2 cups (475ml) Whole Milk
  • 1/2 cup (100g) Granulated Sugar
  • 1/4 cup (30g) Cornstarch
  • Pinch of Salt
  • 2 Large Egg Yolks
  • 1 tablespoon (15g) Unsalted Butter
  • 1 teaspoon (5ml) Vanilla Extract
  • 1 Vanilla Bean, split and scraped (optional)

Instructions:

  1. Gently heat the milk in the saucepan with the split vanilla bean and scraped seeds (if using) over medium heat. Do not boil! Remove from heat and let steep for 15 minutes, then remove the vanilla bean.
  2. In a separate bowl, whisk together the sugar, cornstarch, and salt.
  3. Whisk the egg yolks in a small bowl. Gradually whisk a small amount of the warm milk into the egg yolks to temper them (this prevents scrambling).
  4. Pour the tempered egg yolk mixture into the saucepan with the remaining milk. Whisk constantly over medium heat until the mixture thickens and comes to a gentle simmer.
  5. Remove from heat and whisk in the butter and vanilla extract.
  6. Pour the pudding into a heatproof bowl or individual serving dishes. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely chilled.