480 milliliters of milk (1 pint)
1 vanilla bean or 1/2 teaspoon of vanilla extract
32 grams of cornstarch (4 Tablespoons)
115 grams of granulated sugar (4 oz)
1 gram of salt (1/4 teaspoon)
2 eggs
1. Split the vanilla pod and mix it with the milk in a heavy bottom pot (reserve
20 milliliter of the milk). Bring the mixture to a boil and then remove from the
heat.
2. Mix the reserved milk with the cornstarch in a bowl, add the eggs salt and
sugar and whisk until thoroughly mixed.
3. Slowly add the egg mixture to the milk while whisking variously.
4. Place pot back onto the heat and bring to a boil.
5. Remove the pot from the heat and remove the vanilla pod. If you are using
vanilla extract add it now.
6. Pour the pudding into a bowl and refrigerate.
As is this is a thick pudding or Pastry Cream. If you would like a thinner
pudding add a little milk or water with a whisk.