Vanilla Pudding

• 1 (6-inch) vanilla bean, split
• 3 cups low-fat milk
• 1/4 cup plus 2 tablespoons sugar
• 3 1/2 tablespoons cornstarch
• 3 tablespoons water
• 1 egg yolk, lightly beaten
• 1 tablespoon reduced-calorie margarine

1. Scrape seeds from vanilla bean. Combine vanilla seeds, vanilla bean, and milk in a large, heavy saucepan. Bring milk mixture to a boil; reduce heat, and simmer, uncovered, 20 minutes, stirring occasionally.
2. Combine sugar and cornstarch in a bowl. Gradually add water, stirring until smooth; add to milk mixture. Remove and discard vanilla bean.
3. Gradually stir 1/4 of hot milk mixture into egg yolk; add to remaining hot mixture, stirring constantly with a wire whisk. Cook over medium-low heat 20 minutes or until mixture is thickened, stirring frequently. Remove mixture from heat, and stir in margarine.

vanilla bean, lowfat milk, sugar, cornstarch, water, egg yolk, margarine

Taken from www.myrecipes.com/recipe/vanilla-pudding-0 (may not work)