Vanilla Budino

Instructions

1. Prepare the dairy base
   In a medium saucepan, combine the milk, heavy cream, half of the sugar (6 tablespoons), salt, and vanilla bean seeds along with the empty pods. Heat over medium heat, stirring occasionally, until mixture comes to a simmer. Remove from heat and let steep for 15 minutes.
2. Mix the egg mixture
   In a large bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth and pale yellow in color. Make sure there are no lumps of cornstarch remaining.
3. Temper the eggs
   Remove the vanilla bean pods from the milk mixture. Gradually pour about 1 cup of the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from curdling. Then slowly pour the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking constantly.
4. Cook the custard
   Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble, about 5-7 minutes. The custard should coat the back of a spoon and hold a line when you run your finger through it.
5. Finish the budino
   Remove from heat and immediately whisk in the butter pieces and vanilla extract until fully incorporated. The butter adds a silky texture and richness to the finished budino.
6. Strain and portion
   Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Divide the mixture evenly among six 6-ounce ramekins or glass serving dishes.
7. Chill and set
   Press a piece of plastic wrap directly onto the surface of each budino to prevent a skin from forming. Refrigerate until completely chilled and set, at least 4 hours or overnight for best results.