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Stirred Stove-top Custard: Vanillapuddings 2 3/4 cup milk 1 cup heavy cream; or light 1 vanilla bean; split lengthws 3/4 cup sugar 1/4 cup cornstarch 1 pinch salt 4 egg yolks; room temp 2 tablespoon unsalted butter; softened 2 teaspoon vanilla extract This is pudding to many people, whether remembered as ultimate comfort fare or associated with the nursery table. It is what the boxed mixes try to emulat but can not match -- a stirred-from-scratch homey tradition. Although using cornstarch as the thickener yields a smoother pudding, you may choose to substitute about twice as much all-purpose flour. For an even smoother custard, cook the pudding in the top of a double boiler set over simmering water. In a heavy saucepan, combine 2 cups of the milk, the cream, and vanilla bean. Place over medium-low heat and warm the mixture until bubbles form around the edges of the pan. Remove the vanilla bean and scrape the seeds into the milk mixture. Keep warm. In the top pan of a double boler or in a heavy saucepan, stir together the sugar, cornstarch, and salt. Stir in the remaining 3/4 cup milk and mix well. Add the egg yolks and whisk to blend. Strain the warm milk through a fine-mesh sieve into a pitcher, then slowly whisk it into the sugar mixture. Place over simmering water or low heat and cook, stirring or whisking constantly, until thickened, about 10 minutes; do not allow to boil. Cover and cook about 8 minutes longer, whisking or stirring several times. Then, while still over the heat, beat with a hand-held mixer set on medium speed or with a wire whisk until very smooth, about 2 minutes. Remove from the heat. Add the butter and vanilla extract and stir until the butter melts. Spoon the custard into 6 individual custard cups or other dessert dishes or into a 2-quart casserole dish. Cover with plastic wrap, pressing it directly onto the surface of the pudding. Set aside to serve warm, or cool to room temperature and refrigerate until chilled, at least 2 hours or for as long as 24 hours. Also see "VARIATIONS" Source: James McNair's Custards, Mousses & Puddings
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