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In this velvet smooth vanilla pudding, the use of whole milk will ensure there is no scorching. It is possible to make vanilla pudding from skim milk, but it will not be as creamy or as easy to avoid burning milk and pot. Besides, the difference between small amounts of whole and skim milk is negligible. This is not an overly sweet pudding, so use unsalted butter for best flavour. If you must use salted butter, put in only 1 tablespoon and perhaps try to increase the sugar a little bit. Once I tried flavouring it with rum, but it overpowered the delicate vanilla flavour and made the use of vanilla bean a complete waste.

1/2 cup sugar
1/4 cup cornstarch
2-1/2 cups whole milk
3 egg yolks
3 Tbsp unsalted butter
1 vanilla bean
2 tsp vanilla extract

• In a larger saucepan, whisk together the sugar, cornstarch and the salt.
• Gradually whisk in the milk and the eggs yolks.
• Slice open a vanilla bean, and scrape the seeds into the milk. Add the pod too.
• Place the pot on medium heat and stirring constantly with a balloon whisk.
• When the milk begins to bubble, reduce the heat and start whisking vigorously.
• Cook the pudding for one more minute.
• Remove from heat and add the unsalted butter and the vanilla extract.
• Pour through a fine metal sieve into a heatproof bowl.
• Cover with plastic wrap right on the surface of the pudding, making sure no skin can form on top.
• Chill before serving. Makes 4-6 servings



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