Light Vanilla Bean Pudding

1. 1

   Place a fine-mesh sieve over a medium bowl; set aside.

2. 2

   In a medium saucepan (off heat), whisk together sugar, cornstarch, egg yolks and salt.

3. 3

   Gradually whisk in milk (1 tablespoon at a time to start) until smooth.

4. 4

   Split vanilla bean lengthwise and scrape out seeds with the tip of a paring knife; add seeds and pod to milk mixture.

5. 5

   Cook over medium-high, whisking occasionally, until the first bubbles appear on surface; continue to cook, whisking constantly, for 1 minute more.

6. 6

   Pour pudding through prepared sieve into bowl; discard solids.

7. 7

   Place plastic wrap directly on entire surface of pudding to keep skin from forming.

8. 8

   Refrigerate until cold, at least 2 hours, and up to 3 days.

9. 9

   To serve, whisk just until smooth, and spoon into individual serving dishes.

No additional tips available.