Rich Vanilla Pudding

1. 1

   Split the vanilla bean, scrape out the seeds, and transfer to small mixing bowl. Add 1/4 cup of the milk and whisk vigorously until vanilla seeds are well dispersed. Use the back of a spoon against the sides of the bowl to break up any remaining clumps of seeds. Then add the remaining milk and mix well.

2. 2

   In a separate small bowl beat the egg yolks. Set aside.

3. 3

   In a heavy cast iron pot or the top of a double boiler, mix the cornstarch, sugar and salt. Set on medium-high heat and slowly pour in the milk, stirring constantly with a heat-resistant silicone spatula. Continue stirring while mixture heats up.

4. 4

   Once mixture is steaming and frothy (not boiling), spoon up a 1/4 cup and stir into the egg yolks. Repeat twice. Set aside.

5. 5

   Continue to stir the pudding. Once the pudding begins to thicken, add the yolk mixture to the pudding. Continue stirring until mixture comes to a low boil. Boil 1 minute. Remove from heat and add butter chunks, stirring until melted and mixed in.

6. 6

   Pour pudding into 6 dishes. Allow to cool for 20-30 minutes. You may serve at room temperature or cover with saran wrap, and refrigerate for 2 or more hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.