Ingredients

• whole milk - 2 cups
• heavy cream - 1 cup
• granulated sugar - ½ cup
• cornstarch - ¼ cup
• salt - ¼ teaspoon
• vanilla beans - 2
• unsalted butter - 2 tablespoons
• egg yolks - 3

Instructions

1. 1.

   In a medium saucepan, whisk together the milk, heavy cream, sugar, cornstarch, and salt.

2. 2.

   Split the vanilla beans lengthwise and scrape the seeds into the mixture, adding the pods as well.

3. 3.

   Heat the mixture over medium heat, stirring constantly until it begins to thicken and bubbles form.

4. 4.

   In a separate bowl, whisk the egg yolks until smooth, then gradually temper them by adding a small amount of the hot pudding mixture.

5. 5.

   Pour the tempered egg yolks back into the saucepan and continue to cook for another 2-3 minutes, stirring constantly.

6. 6.

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

7. 7.

   Remove the vanilla bean pods and pour the pudding into serving dishes.

8. 8.

   Let cool to room temperature, then refrigerate for at least 2 hours before serving.