Very Vanilla

VANILLA BEAN PUDDING

Makes about 2 cups

2 cups whole milk, divided
1 vanilla bean, split lengthwise, seeds scraped and reserved
½ cup sugar
2 tablespoons cornstarch
Pinch kosher salt
1 large egg
1 large egg yolk
2 tablespoons unsalted butter
Sweetened whipped cream and shortbread cookies, to serve

1. In a medium heavy-bottomed saucepan, cook 1¾ cups milk and reserved vanilla bean and seeds over medium heat just until bubbles form around sides of pan. Remove from heat; cover and let stand for 30 minutes.

In a small bowl, whisk together sugar,