Vanilla Pudding

Ingredients

• 3 cups milk
• 1 vanilla bean, split and scraped
• 3/4 cup plus 2 tablespoons sugar
• Pinch salt
• 6 egg yolks
• 2 tablespoons cornstarch

Directions

1. Add the milk, vanilla, sugar, and salt to a medium saucepan and set it over medium heat, giving it a stir now and then. Meanwhile, in a medium mixing bowl, whisk the egg yolks with the cornstarch until they make a smooth paste. When the milk is hot enough to steam and the sugar has melted in, slowly stream the hot milk mixture into the yolks while whisking the whole time. Pour everything back into the saucepan and cook over medium-high heat, stirring without stopping, until the pudding reaches a boil.
2. Let it boil for 2-3 minutes, stirring carefully and continuously so nothing catches on the bottom. Check the texture by tasting a tiny spoonful; if you notice any grittiness at all, boil for another minute and taste again. When it is fully smooth, press the pudding through a fine mesh strainer, then cool it over an ice bath, stirring from time to time so a skin does not form. After it has cooled, use an immersion blender to blend it until glossy and smooth. Store for several days in a clean airtight container.