Vanilla Pudding Recipe
3 cups milk
1 vanilla bean, split and scraped
3/4 cup plus 2 tablespoons sugar
6 egg yolks
2 tablespoons cornstarch
Combine milk, vanilla, sugar, and salt in a medium saucepan and place over medium heat, stirring occasionally. In a medium mixing bowl, whisk together the yolks and cornstarch to form a paste. Once the milk is steaming and the sugar has dissolved, gradually pour the liquid into the yolks, whisking constantly, then return the mixture to the pan and cook over medium-high heat, stirring constantly, until it comes to a boil. Continue to boil, stirring thoroughly and constantly, for 2-3 minutes. To test if the pudding is thoroughly cooked, taste a tiny bit—if it feels in any way gritty, boil for another minute and test again. Once it is completely smooth to the taste, force through a fine mesh strainer and chill over an ice bath, stirring occasionally to prevent a skin. Once cool, blend with an immersion blender until smooth and shiny. Will keep for several days in a clean airtight container.