mix the dry milk, sugar, salt and cornstarch until the ingredients are will blended. Cut the vanilla bean into several large pieces and stir them into the mix, seeds and all. Store mix in an airtight cannister or tightly covered jar.

To Use: Stir the mix in the cannister before measuring out 1/2 cup mix into a suacepan. Add 2 cups milk and cook over low heat, stirring, until mixture thickens and comes to a boil. continue stirring for 1 minute, remove from heat, and pour into individual serving dishes. Pudding will thicken further as it cools.

taking the pudding off the heat, stir in an egg lightly beaten with 1/2 teaspoon Vanilla Bean Extract, and 1 Tablespoon sweet butter into the pudding. Cover and let sit for a minute or two, uncover and stir, and then pour into the individual serving dishes.

Shared by Fran McGee