Vanilla Pudding

Ingredients

Instructions

1. Slice the vanilla bean lengthwise and scrape out the seeds. In a saucepan, combine the vanilla seeds and the milk. Heat gently, allowing the vanilla to infuse into the milk. Optionally, let the mixture infuse for at least 2 hours for a stronger vanilla flavor. Bring the milk mixture to just below a boil. In a separate bowl, whisk together the eggs, egg yolks, and sugar until light and smooth.

2. Sift the cornstarch into the egg mixture and whisk until well combined. Gradually pour the hot vanilla-infused milk into the egg mixture, whisking constantly to prevent the eggs from scrambling.

3. Pour the mixture back into the saucepan and cook over medium-low heat, stirring continuously, until the pudding thickens to your desired consistency. This should take about 5-10 minutes. Be careful not to burn the pudding.

4. Pour the vanilla pudding into individual serving dishes or one large bowl. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.

5. Refrigerate for at least 2 hours, or until completely chilled and set.

6. Garnish with fresh mint leaves before serving.