Individual Vanilla Puddings

• 1/3 cup granulated sugar
• 5 tsp. cornstarch
• 1/4 tsp. table salt
• 13/4 cups whole milk
• 1/2 vanilla bean, split, or 3/4 tsp. pure vanilla extract
• 4 large egg yolks
• 2 Tbs. unsalted butter, cut into 4 pieces, at room temperature

Tip:

It's important not to forget the salt in vanilla recipes. Without it, the vanilla flavor will be flat and boring.

In a medium saucepan, whisk the sugar, cornstarch, and salt until well blended. Slowly pour in the milk, whisking constantly. Add the vanilla bean, if using. Set the pan over medium heat and bring to a simmer, whisking frequently, 3 to 10 min., depending on your stove and saucepan. Meanwhile, in a medium bowl, whisk the egg yolks until well blended.

When the milk mixture is thickened and simmering, slowly pour it into the egg yolks, whisking constantly. Pour the mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture comes back to a boil, about 1 min. Remove the pan from the heat. With a fork, fish out the vanilla bean, if using, and use your fingers to scrape any remaining seeds into the pudding. Add the butter and, if using, the vanilla extract. Whisk until well blended. Divide the hot pudding evenly between four custard cups (or pour into a clean medium bowl). Gently press a piece of plastic wrap directly on the pudding’s surface to prevent a skin from forming. Refrigerate until chilled, about 2 hours or for up to three days.