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1
In a heavy medium saucepan, bring the milk to boiling over medium heat, stirring occasionally (milk may foam up so watch carefully).
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2
Remove from heat.
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3
Using the tip of a paring knife, slit the vanilla beans down the center.
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4
Scrape the seeds into the hot milk and add the pods.
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5
Cool 15 minutes.
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6
Cover and chill 2 to 24 hours.
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7
Remove the vanilla pods; using two fingers, press the milk out of the pods into the milk mixture to extract all the seeds; discard pods.
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8
In the same saucepan, heat the milk and 1 cup whipping cream over medium heat until boiling, stirring occasionally.
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9
Remove from heat.
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10
Meanwhile, in a medium bowl, beat the egg yolks with an electric mixer for 1 minute on medium speed.
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11
Beat in sugar, honey, cornstarch and salt until well combined.
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12
Gradually beat in about 1 cup of the hot milk mixture until well combined.
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13
Add the egg yolk mixture to the remaining milk mixture in the saucepan.
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14
Bring to a gentle boil over medium heat, stirring constantly; reduce heat.
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15
Cook and stir for 2 minutes more.
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16
Remove from heat.
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17
Stir in butter until melted.
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18
If necessary, strain mixture to remove any lumps.
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19
Pour pudding into 4 or 5, 6- to 8-ounce individual dessert dishes or a 3-1/2- to 4-cup serving bowl.
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20
Cover surface of pudding with plastic wrap.
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21
Chill at least 1 hour for individual dishes or at least 3 hours for the large serving bowl or until pudding is completely chilled.
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22
(Do not stir during chilling).
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23
Serve pudding with fresh berries and whipped cream.
