Believe it or not, I still have some egg yolks to deal with. And I love pudding. And hopefully this won’t turn out like it did last time. But this recipe looks pretty simple and I’m sure I can handle it. Fingers crossed.
First we’re going to infuse our milk. In a small saucepan, combine 1 cup milk and 1 cup heavy cream.
Take a vanilla bean and split it in half lengthwise with a sharp knife.
Use the back of the knife to scrape the little seeds into your milk pan. Dump the empty bean pod in there as well.
Cook your milk on medium heat for about 5 minutes until hot and steamy. Make sure to stir often, and do not allow it to boil. Remove it from the heat when it’s ready to go and carefully remove the vanilla bean pod.
In a heatproof bowl, whisk together 4 egg yolks, 1 tablespoon corn starch, and 1/3 cup superfine (caster) sugar (you can make caster sugar from granulated sugar by whazzing it in a grinder or food processor for a few seconds).
Whisking the whole time, drizzle the hot milk over the egg mixture. You want to add it a little bit at a time so the yolks are heated up gradually and don’t have an opportunity to curdle.
Return the whole mixture to the saucepan and heat it up once again to medium. Stir constantly for about 15 to 20 minutes, until the custard is thick enough to coat the back of your spoon. Don’t allow the mixture to boil or it will curdle and that will be a mess.
Remove from the heat. You can serve this warm as a sauce on top of stuff, or cold as a pudding. Your choice!