Red Currant Bakery

Cook the Pudding
*If your vanilla bean has dried out, grind it up in a mortar and pestle, then add in 20 grams of the total sugar and grind again. If it hasn't dried out or you plan to use vanilla extract – continue reading.
In a small sauce pot, whisk together the cornstarch, sugar, (vanilla sugar if made) and salt.
Pour in 125 milliliters of milk and whisk to combine. Then pour in the remaining milk and heavy cream and whisk again. *If using a fresh vanilla bean, use a knife to cut it in half lengthwise. Then, use the top or dull side of the knife to scrape the vanilla out of the bean and into the pot.
Place the pot over medium heat and whisk. Continue to whisk until the mixture starts to bubble and thicken. If it starts to bubble vigorously, turn the heat down. Whisk and cook for about 2-3 after the mixture has started bubbling and thickening.
Remove the pot from the heat. *If using vanilla extract, add it in now.
Cut the butter into 3 pieces. Then, add in the butter and whisk again until the butter has fully melted.
Straining and Serving
Pour the pudding through a strainer into a large bowl to get any big vanilla bits out.
Divide the pudding into 5-6 small bowls or glasses for serving.
Lay a piece of plastic wrap over the surface of each pudding and place in the fridge to chill for a minimum of 2 hours but up to overnight. Chilling time will vary depending on the size of your serving dishes.
Notes