Ingredients:

  • 2 cups Whole Milk
  • 1/2 cup Granulated Sugar
  • 1/4 cup Cornstarch
  • 3 large Egg Yolks
  • 2 tablespoons Unsalted Butter (cubed)
  • 1 tablespoon Pure Vanilla Extract
  • 1 teaspoon Vanilla Bean Paste (or seeds from 1/2 pod)
  • 1/8 teaspoon Pinch of Salt

Instructions:

  1. In the medium, heavy-bottomed saucepan (before heating), whisk together the granulated sugar, cornstarch, and salt until thoroughly combined and uniform.
  2. In a separate small bowl, lightly whisk the egg yolks. Slowly drizzle about 1/2 cup of the whole milk into the yolks while constantly whisking to temper the eggs and prevent scrambling.
  3. Pour the tempered yolk mixture back into the saucepan containing the remaining milk. Whisk everything until the base is completely smooth.
  4. Place the saucepan over medium heat. Whisk constantly and diligently, ensuring you scrape the bottom and edges of the pan.
  5. Continue whisking until the mixture begins to bubble heavily. Once bubbling, boil for one full minute while continuing to whisk vigorously to fully activate the cornstarch. The pudding should be visibly thick.
  6. Immediately remove the pan from the heat. Stir in the cubed butter, vanilla extract, and vanilla bean paste/seeds until the butter has completely melted and incorporated.
  7. Pour the hot pudding through a fine-mesh sieve into a clean bowl to guarantee a perfectly smooth consistency.
  8. Cover the surface of the pudding directly with plastic wrap to prevent a skin from forming. Refrigerate for a minimum of 3 hours, or until fully chilled and set.
  9. Before serving, remove the plastic wrap and give the chilled pudding a final, vigorous whisk to return it to its smooth, creamy texture. Serve cold.