Classic But Exotic Vanilla Pudding

1. 1

   In a 2 qt. saucepan, bring the milk, 1/4 cup of the sugar, the cardamom and the scraped vanilla bean to a boil over medium heat. Remove from the heat.

2. 2

   In a large bowl, whisk together the egg yolks, the cornstarch, and the remaining sugar. Slowly pour, two tablespoons at a time, of the hot milk mixture, whisking constantly, into the egg yolk mixture until you have added about 1 cup of the hot milk. (Do not pour the entire yolk/sugar mixture into the boiling milk as it will curdle the eggs) Then pour this new milk/egg mixture back into the saucepan with the remaining one cup of hot milk and cook over medium heat, whisking constantly, until the mixture comes to a full boil, then turn down the heat to a simmer, (still whisking constantly), for about 2 minutes or until the mixture thickens.

3. 3

   Strain the mixture through a wire sieve into small ramekins or dessert cups of your choice (or into a large bowl if you're going to eat it all yourself!!)

4. 4

   Cover the surface of each serving with plastic wrap and place in the refrigerator to cool. (Or if you can't wait, eat it warm with your favorite spoon)

* Per serving · 4 servings · Values may vary.

No additional tips available.