Velvety Bourbon Vanilla Bean Pudding

In a medium saucepan, whisk together the sugar, cornstarch, and salt until thoroughly combined. This prevents lumps.

💡 Tip: Ensure cornstarch is fully incorporated before adding liquid to avoid a grainy texture.

Gradually whisk in the whole milk until the mixture is smooth. Then, whisk in the egg yolks until fully incorporated.

Place the saucepan over medium heat. Cook, whisking constantly, until the pudding thickens considerably and just begins to bubble. This typically takes 8-10 minutes. Be patient and ensure consistent whisking to prevent scorching.

Remove the saucepan from the heat. Immediately stir in the butter, vanilla bean paste, and optional bourbon until the butter is melted and the mixture is smooth and glossy.

For an ultra-smooth texture, pour the pudding through a fine-mesh sieve into a clean bowl. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.

💡 Tip: Using a sieve is optional but recommended for the silkiest results.

Chill the pudding in the refrigerator for at least 3-4 hours, or until completely cold and set.