Vanilla Pudding

1. 1

   Put 2 cups of half-and-half or milk, sugar and salt in a small or medium saucepot over medium-low heat.

2. 2

   If using a vanilla bean, split in half lengthwise and scrape seeds into milk or half-and-half using small sharp knife, then add pod.

3. 3

   Cook just until mixture begins to steam.

4. 4

   Combine cornstarch and remaining milk or half-and-half in a bowl and blend; there should be no lumps.

5. 5

   Fish pod from pot and discard.

6. 6

   Add cornstarch mixture; cook, stirring occasionally, until mixture starts to thicken and barely reaches a boil, about 5 minutes.

7. 7

   Immediately reduce heat to very low and stir for 5 minutes or so until thick.

8. 8

   Stir in butter and vanilla extract, if using.

9. 9

   Pour mixture into a 1-quart dish or 4 to 6 small ramekins or bowls.

10. 10

    Put plastic wrap directly on the pudding to prevent formation of a skin, or do not cover if you like skin.

11. 11

    Refrigerate until chilled, and serve within a day, with whipped cream if you like.

12. 12

    Whisk to remove lumps if needed.

No additional tips available.