Rich Vanilla Pudding

• 4 TB cornstarch
• 9 TB granulated sugar
• 1/4 tsp salt
• 3 cups whole milk
• 1 vanilla bean
• 2 egg yolks (retain whites for another use)
• 2 TB unsalted butter, cut into 8 small chunks

1. Split the vanilla bean, scrape out the seeds, and transfer to small mixing bowl. Add 1/4 cup of the milk and whisk vigorously until vanilla seeds are well dispersed. Use the back of a spoon against the sides of the bowl to break up any remaining clumps of seeds. Then add the remaining milk and mix well.
2. In a separate small bowl beat the egg yolks. Set aside.
3. In a heavy cast iron pot or the top of a double boiler, mix the cornstarch, sugar and salt. Set on medium-high heat and slowly pour in the milk, stirring constantly with a heat-resistant silicone spatula. Continue stirring while mixture heats up.
4. Once mixture is steaming and frothy (not boiling), spoon up a 1/4 cup and stir into the egg yolks. Repeat twice. Set aside.
5. Continue to stir the pudding. Once the pudding begins to thicken, add the yolk mixture to the pudding. Continue stirring until mixture comes to a low boil. Boil 1 minute. Remove from heat and add butter chunks, stirring until melted and mixed in.
6. Pour pudding into 6 dishes. Allow to cool for 20-30 minutes. You may serve at room temperature or cover with saran wrap, and refrigerate for 2 or more hours.

tb cornstarch, tb, salt, milk, vanilla bean, egg yolks, butter

Taken from www.epicurious.com/recipes/member/views/rich-vanilla-pudding-52941731 (may not work)