Ingredients:

  • 1/2 cup (100g) granulated sugar
  • 3 tablespoons (24g) cornstarch
  • 1/4 teaspoon fine sea salt
  • 2 cups (480ml) whole milk
  • 2 large whole eggs
  • 2 tablespoons (28g) unsalted butter, cold and cubed
  • 2 teaspoons pure vanilla extract

Instructions:

  1. In a heavy-bottomed saucepan off the heat, whisk together the sugar, cornstarch, and salt. Gradually pour in the milk and the whole eggs, whisking vigorously until the mixture is a uniform pale yellow and no streaks of egg white remain.
  2. Place the pan over medium heat. Whisk constantly in a figure-eight motion. As the milk reaches roughly 175°F (80°C), the cornstarch will hydrate. Continue whisking until the first large bubble pops on the surface to activate the starch.
  3. Remove from heat immediately. Add the cold butter and vanilla extract. Whisk until the butter is fully incorporated and the pudding is glossy.
  4. Transfer the pudding to a heat-proof glass bowl. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming and chill until set.