For a speckled vanilla pudding, add the seeds from a 1 ½-inch piece vanilla bean, split lengthwise and scraped, instead of the vanilla.

Have ready a 3-cup bowl or four 5- to 6-ounce cups or ramekins. Mix thoroughly in a medium heavy saucepan:

Gradually whisk in:

Stirring constantly, heat over medium heat until the mixture just comes to a simmer. Remove from the heat and stir ½ cup of the milk mixture slowly into:

Stir this back into the milk mixture, bring to a boil over medium heat, and continue to cook for 1 minute, stirring constantly. Remove from the heat. Stir in:

Pour the pudding into the bowl or cups, then press plastic wrap directly onto the surface. Refrigerate for at least 2 hours, or for up to 2 days.