Ingredients:

  • 2 cups Whole Milk
  • 1/2 cup Granulated Sugar
  • 3 tbsp Cornstarch
  • 1/4 tsp Fine Sea Salt
  • 3 Large Egg Yolks
  • 2 tbsp Unsalted Butter, cold and cubed
  • 2 tsp Pure Vanilla Bean Paste

Instructions:

  1. In a heavy-bottomed saucepan, whisk together the sugar, cornstarch, and salt. Gradually pour in the cold whole milk and add the egg yolks. Whisk vigorously until the mixture is uniform and no cornstarch lumps remain.
  2. Place the saucepan over medium heat. Whisk steadily and constantly, ensuring you scrape the bottom and corners of the pan to prevent scorching. Continue until the mixture transitions from a liquid to a thick, glossy custard.
  3. Once a large bubble breaks the surface (indicating gelatinization), reduce heat to low. Whisk for exactly 1-2 minutes more to fully hydrates the starch.
  4. Remove the pan from the heat immediately. Add the cold, cubed butter and vanilla bean paste. Whisk until the butter is fully emulsified and the pudding is silken.
  5. Strain the pudding through a fine-mesh sieve into a bowl or individual ramekins. Serve warm or press plastic wrap directly onto the surface and chill for at least 2 hours.