(I talked about this recipe here)
1/2 cup granulated sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 egg yolks
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1/2 vanilla bean, split lengthwise
Whisk sugar, cornstarch and salt in a saucepan to blend.
Gradually whisk in milk, then egg yolks.
Scrape in seeds from vanilla bean, then add vanilla bean to the pan.
Cook over medium-high heat, stirring constantly to keep milk from scalding, until pudding thickens and just begins to boil - about 5 minutes.
Remove from heat.
Whisk in butter and vanilla extract.
Discard vanilla bean before serving.
makes 4 servings
source: Cooking in Cathedral Hill