Ingredients:

  • 1/2 cup granulated sugar
  • 3 tbsp cornstarch
  • 1/4 tsp salt
  • 3 large egg yolks
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
  • 1 tbsp vanilla bean paste

Instructions:

  1. In a medium bowl, whisk together 1/2 cup granulated sugar, 3 tbsp cornstarch, and 1/4 tsp salt until no large lumps remain.
  2. Gradually whisk 3 large egg yolks into the sugar mixture until it forms a thick, pale yellow paste; set aside.
  3. Pour 2 cups whole milk and 1 cup heavy cream into a heavy-bottomed saucepan.
  4. Heat the dairy over medium heat, stirring occasionally, until the liquid begins to steam and small bubbles form around the edges.
  5. Slowly drizzle about 1/2 cup of the hot milk mixture into the egg paste, whisking vigorously the entire time to temper the eggs.
  6. Pour the tempered egg mixture back into the saucepan with the remaining milk.
  7. Whisk constantly over medium-low heat until the pudding reaches a gentle simmer, bubbles, and coats the back of a spoon.
  8. Remove the pan from heat immediately.
  9. Stir in 2 tbsp unsalted butter and 1 tbsp vanilla bean paste until the butter is completely melted and the pudding is glossy.
  10. Pour the mixture through a fine-mesh strainer into a clean bowl to remove any clumps.
  11. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming and chill in the refrigerator for at least 4 hours.