Vanilla Pudding

Special equipment

saucepan, whisk, spatula, mixing bowl, fine mesh strainer, immersion blender

Ingredients

serves Serves 5, active time 15 minutes, total time 30 minutes

• 3 cups milk
• 1 vanilla bean, split and scraped
• 3/4 cup plus 2 tablespoons sugar
• Pinch salt
• 6 egg yolks
• 2 tablespoons cornstarch

Procedures

1. Combine milk, vanilla, sugar, and salt in a medium saucepan and place over medium heat, stirring occasionally. In a medium mixing bowl, whisk together the yolks and cornstarch to form a paste. Once the milk is steaming and the sugar has dissolved, gradually pour the liquid into the yolks, whisking constantly, then return the mixture to the pan and cook over medium-high heat, stirring constantly, until it comes to a boil. Continue to boil, stirring thoroughly and constantly, for 2-3 minutes. To test if the pudding is thoroughly cooked, taste a tiny bit—if it feels in any way gritty, boil for another minute and test again.
   
2. Once it is completely smooth to the taste, force through a fine mesh strainer and chill over an ice bath, stirring occasionally to prevent a skin. Once cool, blend with an immersion blender until smooth and shiny. Will keep for several days in a clean airtight container.