2 1/2 cups milk, divided
1 whole vanilla bean, cut in half, or 1 tsp vanilla paste or extract
1 1/2 cup granulated sugar
3 tbsp cornstarch
2 egg yolks
1 tbsp butter
Put 2 cups of milk and vanilla bean in a pot to warm. Stir in sugar.
In a separate bowl, add the remaining ½ cup milk. Mix the cornstarch and egg yolks until smooth. Pour this into the warming milk and stir until thickened.
Add butter and stir until melted. Serve warm or chilled. Pavlova cloud can sit on top of pudding in a bowl.
Farm-Fresh Recipes by Heather Cameron features more than 100 recipes, including pies, snacks, soups, breads and preserves. Published by Cico Books, $25, available on amazon.ca and at other major book retailers. For more info, visit missinggoat.com.
You can serve this pudding in individual pretty vintage dishes, or in one large dish.
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