Vanilla Pudding

Method

A smooth custard that generously coats the spoon, speckled with black vanilla seeds. The texture is silky, just firm enough, with a clear taste of warm milk and infused bean.

1. 1

   Split the vanilla bean in two, scrape the seeds and put everything in a saucepan with 400 ml of whole milk. Bring to a simmer. When the vanilla scent fills the room, turn off the heat and let infuse for 10 minutes.

2. 2

   In a mixing bowl, combine the cornstarch, white sugar, and egg yolks. Dilute with the remaining 100 ml of cold whole milk until the mixture is perfectly smooth, without any lumps.

3. 3

   Remove the bean from the hot milk. Pour the milk over the starch mixture while whisking, then put everything back into the saucepan. Cook over medium heat, stirring constantly. As soon as the cream thickens and starts to bubble, it should be shiny and coat the spoon.

4. 4

   Pour immediately into ramekins. To prevent a skin from forming on the surface, cover with plastic wrap directly on the surface or sprinkle with a thin layer of white sugar. Let cool before refrigerating so the texture sets.