Directions

1In a large saucepan, bring 2 cups of whole milk, sugar, the inside of the vanilla bean and the vanilla bean pod to a boil, stirring frequently.

2Meanwhile, in a small bowl whisk together the remaining milk with the cornstarch, then whisk in the egg yolks.

3As soon as milk comes to a boil, reduce heat to low and carefully remove the vanilla bean pod. Gradually whisk in egg mixture, stirring quickly. Continue cooking and stirring until pudding thickens enough to thickly coat the back of a spoon, about 2 minutes. Chill pudding for at least 2 hours before serving.