Step 1

Prepare your serving glasses and set them aside.

Step 2

To a medium saucepan, add 450 grams of milk. Reserve 75 grams for mixing with the dry ingredients and egg yolks.

Step 3

Place the vanilla bean flat on a cutting board. Make sure your knife is sharp to avoid crushing the bean. Carefully slice down the length of the bean.

Step 4

Use the knife to gently open the split bean, revealing the tiny seeds inside. With the back of the knife or a small spoon, scrape along the inside of the bean to collect the seeds. Add the "vanilla seeds" and the vanilla bean pod to the milk.

Step 5

Over low heat, bring the milk to a simmer. Once the milk is at a simmer, turn off the heat and let it sit while you prepare the rest of the ingredients. Allowing the hot milk to sit for a few minutes will help it take on the vanilla flavor.

Step 6

In a small mixing bowl, add the granulated sugar, cornstarch, kosher salt, and egg yolks. Add the reserved milk and whisk everything together until smooth, ensuring it is free of any lumps.

Step 7

Remove the vanilla bean pod from the milk. If you like, you can carefully rinse it off and allow it to air dry. Once fully dried, you can add them to your bottle of homemade vanilla extract.

Step 8

Return the vanilla milk to the stove. It should still be warm (not steaming hot). While whisking the vanilla milk, slowly add the egg mixture to the warm liquid.

Step 9

Turn the heat to medium-low and continue to whisk the mixture. It will start to thicken quickly. Do not allow it to come to a boil or burn on the bottom of the pan. The vanilla pudding is ready when is is thick and creamy.

Step 10

Remove the saucepan from the heat and whisk in the additional vanilla extract and room-temperature unsalted butter into the hot pudding until fully combined.

Step 11

Using a large cookie scoop, divide the creamy pudding between the prepared glasses. Place the pudding in the fridge and allow it to chill for at least 2 hours before serving. Make sure to cover it with plastic wrap if you do not intend to eat it within hours of making it. The longer the pudding sits, the firmer it will become.

Step 12

When ready to serve the pudding, add the heavy cream, powdered sugar, and vanilla to the bowl of your stand mixer fitted with the whisk/balloon attachment.

Step 13

Whisk at a medium speed until still peaks form.

Step 14

Top the vanilla pudding with a generous dollop of whipped cream and garnish with some fresh berries