Measure 100 ml of the milk, bring the remaining 900 ml milk with the vanilla pod and the scraped out vanilla pulp to the boil. In the meantime, beat the egg yolks with a pinch of salt in a mixing bowl until light yellow (approx. 3-4 minutes). Add sugar, vanilla sugar, cornstarch and 100 ml milk to the egg yolk mixture.
As soon as the milk boils, remove the vanilla pod and stir the egg yolk mixture into the boiling milk with a whisk. Bring to the boil again briefly and stir constantly, otherwise the mass will clump. Put the pudding in small molds or a large bowl and enjoy warm or let cool.
Tip:
If you like the pudding fluffier, you can whip the 2 egg whites that are left over after separating the eggs until stiff and stir them into the cooled pudding.
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