makes six (1/2 cup) servings
2 2/3 cups organic whole milk, divided
1/2 cup raw granulated sugar
1/4 cup cornstarch
1/4 teaspoon fine sea salt
seeds scraped from 1/2 vanilla bean
1 large egg
1 teaspoon bourbon or dark rum [optional]
1. In a medium heat-proof bowl, whisk together the sugar, cornstarch, salt, and vanilla bean seeds. Slowly whisk in 2/3 cup whole milk, then whisk in the egg. Continue stirring until smooth. Set aside.
2. In a medium saucepan, combine the remaining milk and vanilla bean seed pods. Bring the milk to a boil, stirring constantly. Once the milk begins to boil, remove the pods and slowly add the hot milk to the cornstarch mixture, whisking constantly.
3. Pour back into the saucepan and, while stirring continuously, bring the mixture to a simmer. Cook for an additional minute. If desired, add in a teaspoon of bourbon or dark rum for a little extra flavor.
4. Carefully pour the pudding into six containers. Chill in the fridge until set, at least 2 hours.