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Title: Stirred Stove-Top Custard: Vanilla
Yield: 6 Servings

Ingredients

  2 3/4 c  milk
      1 c  heavy cream; or light
      1    vanilla bean; split lengthws
    3/4 c  sugar
    1/4 c  cornstarch
      1 pn salt
      4    egg yolks; room temp
      2 tb unsalted butter; softened
      2 ts vanilla extract

Instructions

This is pudding to many people, whether remembered as ultimate
comfort fare or associated with the nursery table. It is what the
boxed mixes try to emulat but can not match -- a stirred-from-scratch
homey tradition. Although using cornstarch as the thickener yields a
smoother pudding, you may choose to substitute about twice as much
all-purpose flour. For an even smoother custard, cook the pudding in
the top of a double boiler set over simmering water.

In a heavy saucepan, combine 2 cups of the milk, the cream, and
vanilla bean. Place over medium-low heat and warm the mixture until
bubbles form around the edges of the pan. Remove the vanilla bean and
scrape the seeds into the milk mixture. Keep warm.

In the top pan of a double boler or in a heavy saucepan, stir
together the sugar, cornstarch, and salt. Stir in the remaining 3/4
cup milk and mix well. Add the egg yolks and whisk to blend. Strain
the warm milk through a fine-mesh sieve into a pitcher, then slowly
whisk it into the sugar mixture. Place over simmering water or low
heat and cook, stirring or whisking constantly, until thickened,
about 10 minutes; do not allow to boil. Cover and cook about 8
minutes longer, whisking or stirring several times. Then, while still
over the heat, beat with a hand-held mixer set on medium speed or
with a wire whisk until very smooth, about 2 minutes.

Remove from the heat. Add the butter and vanilla extract and stir
until the butter melts.

Spoon the custard into 6 individual custard cups or other dessert
dishes or into a 2-quart casserole dish. Cover with plastic wrap,
pressing it directly onto the surface of the pudding. Set aside to
serve warm, or cool to room temperature and refrigerate until
chilled, at least 2 hours or for as long as 24 hours.

Also see "VARIATIONS"

Source: James McNair's Custards, Mousses & Puddings

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