Serves 4

This pudding can be made up to a day before serving and allowed to chill, covered, in the refrigerator.

2 tablespoons plus 2 teaspoons cornstarch

½ cup sugar

Pinch of coarse salt

2 large eggs

2 cups milk

1 vanilla bean, split and scraped, seeds reserved

1 tablespoon unsalted butter, cut into small pieces

2 teaspoons pure vanilla extract

1 ounce milk chocolate shavings for garnish (optional)

Prepare an ice bath; set aside.  In a small bowl, combine cornstarch, 2 tablespoons sugar, and salt.  Whisk eggs in a separate bowl until smooth; whisk in cornstarch mixture. 

Combine milk, remaining sugar, and vanilla-bean scrapings in a medium saucepan.  Bring to a boil over medium-high heat.  Slowly pour milk into egg mixture, whisking constantly. 

Return mixture to saucepan set over medium-high heat.  Bring to a boil, whisking constantly, until thickened, about 2 minutes.  Remove pan from heat, and transfer mixture to a medium heat-poof bowl. 

Whisk in butter and vanilla extract.  Set bowl in ice bath, stirring occasionally, until chilled.  Serve pudding with chocolate shavings on top, if desired.