Vanilla-Cookie Pudding

Directions

1. 1
   Split the vanilla bean lengthwise and scrape the seeds into a saucepan.
2. 2
   Add the vanilla pod, milk, cream, sugar, cinnamon stick and salt; bring to a simmer over medium heat.
3. 3
   Remove from the heat, cover and steep 15 minutes.
4. 4
   Whisk the cornstarch and egg yolks in a large bowl.
5. 5
   Slowly whisk in the warm milk mixture, then pour the mixture back into the saucepan.
6. 6
   Bring to a boil over medium heat and cook, whisking constantly, until thick, about 3 minutes.
7. 7
   Stir in the butter.
8. 8
   Pour the pudding through a fine-mesh sieve into a bowl; let cool slightly.
9. 9
   Divide most of the cookie crumbs among small glasses.
10. 10
    Top with the pudding.
11. 11
    Cover with plastic wrap and refrigerate until cold, about 3 hours.
12. 12
    Top with the remaining cookie crumbs.
13. 13
    Photograph by Con Poulos