Vanilla Pudding

Martha Stewart Living

Makes 4 servings

    2 tablespoons + 2 tsp cornstarch                               
    1/2 cup sugar                                                  
    Pinch salt                                                     
    2 eggs                                                         
    2 cups milk                                                    
    1 vanilla bean split, scrape, save seeds                       
    1 tablespoon unsalted butter pieced                            
    2 teaspoons vanilla extract                                    
    1 ounce milk chocolate bars shaved for garnish                 

This pudding can be made up to a day before serving and allowed to chill, covered, in the refrigerator.

Prepare an ice bath; set aside. In a small bowl, combine cornstarch, 2 tablespoons sugar, and salt. Whisk eggs in a separate bowl until smooth; whisk in cornstarch mixture.

Combine milk, remaining sugar, and vanilla-bean scrapings in a medium saucepan. Bring to a boil over medium-high heat.  Slowly pour milk into egg mixture, whisking constantly.

Return mixture to saucepan set over medium-high heat. Bring a boil, whisking constantly, until thickened, about 2 minutes. Remove pan from heat, and transfer mixture to a medium heat-proof.

Whisk in butter and vanilla extract. Set bowl in ice bath, stirring occasionally, until chilled. Serve pudding with chocolate shavings on top, if desired.