While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Sometimes getting back to the basics is just what we need - especially in the middle of a long week. Vanilla pudding is the perfect antidote to the mid-week doldrums: it’s simple, easy to make, but satisfying as all get-out.
Sure, you could make your pudding with eggs. You could separate them, whisk them until smooth and then temper them into a perfectly thickened custard. You could definitely do all that...or you could use a little cornstarch and save yourself some time (and eggs).
Then, mix the cornstarch and a little bit of sugar with the remaining milk to make a slurry. Make sure to whisk it until it’s smooth; lumps are not your friend. Remove the vanilla bean from the pot and add the slurry. Stir constantly until smooth and thick enough to coat the back of a spoon.
At this point, you could pour the liquid into little ramekins for individual servings. You could also serve the pudding after it's cooled completely in the refrigerator. If it lasts that long, your strength is to be admired.
To prevent a skin forming, cover the pudding with plastic wrap, making sure the plastic wrap actually touches the custard surface.