Honey Lavender Tahitian Vanilla Pudding with Vanilla Powder

Ingredients

• 2.5 cups whole milk (600 ml)
• 0.5 cup granulated sugar (100 g)
• 3 tbsp cornstarch (24 g)
• 3 large egg yolks
• 2 tbsp unsalted butter (28 g)
• 1 tsp VanillaGoods Tahitian vanilla powder (3 g)
• 1 tsp culinary lavender (1 g)

Instructions

1. 1. Flavor note: Use a light hand with the lavender and grind it fine; a little goes a long way.
2. 2. In a saucepan off the heat, whisk the sugar, cornstarch, and egg yolks with a splash of the milk until smooth and lump-free.
3. 3. Warm the remaining milk with the vanilla until it steams, then whisk it slowly into the yolk mixture.
4. 4. Set over medium heat and cook, whisking constantly, until the pudding thickens and comes to a gentle bubble, about 5 minutes; it should mound softly on the whisk.
5. 5. Off the heat, whisk in the butter until the pudding looks glossy and smooth.
6. 6. Pour into serving dishes, press plastic wrap directly onto the surface to prevent a skin, and chill until cold and set, about 2 hours.