Ingredients

• Whole Milk - 2 cups
• Heavy Cream - 1 cup
• Vanilla Bean - 1
• Granulated Sugar - ½ cup
• Cornstarch - 3 tablespoons
• Salt - ¼ teaspoon
• Egg Yolks - 4
• Unsalted Butter - 2 tablespoons

Instructions

1. 1.

   In a saucepan, combine the milk and heavy cream.

2. 2.

   Split the vanilla bean, scrape out the seeds, and add both seeds and pod to the saucepan.

3. 3.

   Bring the mixture to a simmer over medium heat, then remove from heat and let steep for 15 minutes.

4. 4.

   In a separate bowl, whisk together sugar, cornstarch, and salt.

5. 5.

   Add egg yolks to the sugar mixture and whisk until smooth.

6. 6.

   Gradually whisk the milk mixture into the egg mixture.

7. 7.

   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.

8. 8.

   Remove from heat and stir in the butter until melted and smooth.

9. 9.

   Pour the pudding into serving dishes and let cool.

10. 10.

    Chill in the refrigerator until set, about 2 hours, before serving.

Nutritional Facts