Crème À La Vanille (Vanilla Pudding)

1. 1

   1. Split the vanilla beans open lengthwise, then add them to the cold milk. Chill for at least 30 minutes to let the vanilla infuse.

2. 2

   2. Discard the vanilla beans. In a saucepan, bring to a boil 3/4 of the milk, the sugar, and vanilla extract.

3. 3

   3. In the meantime, mix together the rest of the milk, egg yolk and cornstarch in a bowl. When the milk mixture boils, add the cornstarch mixture to the pan, stir, and remove from heat as soon as it starts boiling again. Pour in individual containers right away, let cool, then refrigerate for at least 2 hours.

4. 4

   Serve chilled.

* Per serving · 4 servings · Values may vary.

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