Vanilla Pudding with Crunch

Ingredients

• 1 Vanilla bean
• 1 l milk
• 1 pinch salt
• 80 g cornstarch
• 125 g sugar
• 6 fresh egg yolks (size M)
• crunchy topping for garnish

Instructions

1. 1.

   Slice the vanilla bean and scrape out the seeds.

2. 2.

   Pour the milk (leaving about 200 ml) into a pot and bring to a boil with the vanilla bean, seeds, and salt. Meanwhile whisk the cornstarch with the reserved milk, sugar, and egg yolks in a bowl until smooth. Remove the vanilla bean from the boiling milk and gradually stir in the mixture using a whisk.

3. 3.

   Continue stirring until it thickens, then remove from heat. Rinse four small ramekins with cold water and fill them with pudding. Cover with cling film and chill in the refrigerator for at least 4 hours.

4. 4.

   For serving dip the ramekins 3/4 of the way into warm water and pour onto plates. Serve garnished with crunchy topping.