Light Vanilla Bean Pudding

Directions

1. 1
   Place a fine-mesh sieve over a medium bowl; set aside.
2. 2
   In a medium saucepan (off heat), whisk together sugar, cornstarch, egg yolks and salt.
3. 3
   Gradually whisk in milk (1 tablespoon at a time to start) until smooth.
4. 4
   Split vanilla bean lengthwise and scrape out seeds with the tip of a paring knife; add seeds and pod to milk mixture.
5. 5
   Cook over medium-high, whisking occasionally, until the first bubbles appear on surface; continue to cook, whisking constantly, for 1 minute more.
6. 6
   Pour pudding through prepared sieve into bowl; discard solids.
7. 7
   Place plastic wrap directly on entire surface of pudding to keep skin from forming.
8. 8
   Refrigerate until cold, at least 2 hours, and up to 3 days.
9. 9
   To serve, whisk just until smooth, and spoon into individual serving dishes.