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Heat the milk and vanilla in a medium-sized pan. When using a vanilla pod, slice it open lengthwise and scrape the marrow out of the pod.
Let the milk cook on a low fire for approximately 10 minutes, so it can fully absorb the flavour of the vanilla.
Whisk the yolks with the sugar, a pinch of salt and corn starch. Remove the vanilla stick and add a spoonful of warm milk to the egg yolks. Immediately stir or whisk to smoothen everything, because else you will end up with lumps.
Add the mixture to the pot of milk and once again, whisk or stir everything together until it has a smooth consistency. Keep everything on a low fire while you continue to stir everything. The vanilla pudding is ready when you can see it thicken.
If you want to make sure the vanilla pudding is fully cooked, you can check by pulling your spoon over the pudding and see whether it leaves a line on your spoon. If it does, your pudding is ready to be eaten.
Put some parchment paper or cling film on top of the pudding to prevent pudding skin from forming. Once it has cooled down, serve the dessert and enjoy!