Ingredients:

  • 2 cups (475ml) whole milk
  • 1 cup (235ml) heavy cream
  • ¾ cup (150g) granulated sugar
  • 1 vanilla bean, split lengthwise and seeds scraped (OR 1 tablespoon vanilla extract, added after cooking)
  • 3 large egg yolks
  • ¼ cup (30g) cornstarch (cornflour in the UK!)
  • 2 tablespoons (30g) unsalted butter

Instructions:

  1. Combine milk, cream, half the sugar, and vanilla bean (pod and seeds) in a saucepan. Heat over medium heat until just simmering. Remove from heat and let steep for 15-20 minutes. Remove the vanilla bean pod.
  2. While the milk mixture is steeping, whisk together egg yolks, remaining sugar, and cornstarch in a separate bowl until pale and smooth.
  3. Slowly drizzle a small amount of the warm milk mixture into the egg yolk mixture, whisking constantly to prevent scrambling.
  4. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, whisking constantly, until the pudding thickens significantly and coats the back of a spoon (about 5-7 minutes).
  5. Remove from heat and stir in the butter and (if you didn’t use the vanilla bean) vanilla extract.
  6. For a super-smooth vanilla pudding, strain the mixture through a fine-mesh sieve into a clean bowl (optional).
  7. Pour the vanilla pudding into individual serving dishes or a single bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or preferably longer, until fully set.