Slit open the vanilla pod and scrape out the pulp. Put the pod and pulp with the sugar, salt, cream and 200 ml water in a saucepan (rinsed cold). Warm up well and let it steep for about 15 minutes. Fish out the vanilla pod (rinse well under lukewarm water and dry - is still suitable for making vanilla sugar).
Mix / shake the remaining water with the cornstarch without lumps. Then add to the saucepan and bring to the boil, stirring constantly, until the cornstarch thickens.
Remove from the stove, let cool down briefly and enjoy.
Chocolate sauce and bananas go well with this.
Tip 1: To cook the pudding in the microwave, put the ingredients in a microwave-safe container rinsed with cold water and heat for 2 minutes at 600 watts. Then add the mixed cornstarch, stir well and bring to the boil 3 x 2 minutes - always stir in the breaks so that the cornstarch is well distributed.
Tip 2: You can also use half a teaspoon of vanilla powder (ground vanilla, available in organic supermarkets) instead of the vanilla pod. Even then let it steep before boiling.
Tip 3: If you want a pudding that can fall off, reduce the amount of liquid by 50 ml.
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