Classic But Exotic Vanilla Pudding

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1 vanilla bean, scraped
• 2 tablespoons cornstarch
• 4 large egg yolks
• 1/3 teaspoon ground cardamom

1. In a 2 qt. saucepan, bring the milk, 1/4 cup of the sugar, the cardamom and the scraped vanilla bean to a boil over medium heat. Remove from the heat.
2. In a large bowl, whisk together the egg yolks, the cornstarch, and the remaining sugar. Slowly pour, two tablespoons at a time, of the hot milk mixture, whisking constantly, into the egg yolk mixture until you have added about 1 cup of the hot milk. (Do not pour the entire yolk/sugar mixture into the boiling milk as it will curdle the eggs) Then pour this new milk/egg mixture back into the saucepan with the remaining one cup of hot milk and cook over medium heat, whisking constantly, until the mixture comes to a full boil, then turn down the heat to a simmer, (still whisking constantly), for about 2 minutes or until the mixture thickens.
3. Strain the mixture through a wire sieve into small ramekins or dessert cups of your choice (or into a large bowl if you're going to eat it all yourself!!)
4. Cover the surface of each serving with plastic wrap and place in the refrigerator to cool. (Or if you can't wait, eat it warm with your favorite spoon)

milk, granulated sugar, vanilla bean, cornstarch, egg yolks, ground cardamom

Taken from food52.com/recipes/9647-classic-but-exotic-vanilla-pudding (may not work)