Vanilla Pudding

Directions

1. 1
   Put 2 cups of half-and-half or milk, sugar and salt in a small or medium saucepot over medium-low heat.
2. 2
   If using a vanilla bean, split in half lengthwise and scrape seeds into milk or half-and-half using small sharp knife, then add pod.
3. 3
   Cook just until mixture begins to steam.
4. 4
   Combine cornstarch and remaining milk or half-and-half in a bowl and blend; there should be no lumps.
5. 5
   Fish pod from pot and discard.
6. 6
   Add cornstarch mixture; cook, stirring occasionally, until mixture starts to thicken and barely reaches a boil, about 5 minutes.
7. 7
   Immediately reduce heat to very low and stir for 5 minutes or so until thick.
8. 8
   Stir in butter and vanilla extract, if using.
9. 9
   Pour mixture into a 1-quart dish or 4 to 6 small ramekins or bowls.
10. 10
    Put plastic wrap directly on the pudding to prevent formation of a skin, or do not cover if you like skin.
11. 11
    Refrigerate until chilled, and serve within a day, with whipped cream if you like.
12. 12
    Whisk to remove lumps if needed.