Vanilla Milk Pudding

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1. 1 Step 1: Infuse the milkSplit the vanilla bean lengthways and scrape out the black seeds with the back of a knife. Put the seeds, the pod, the milk and the sugar in a small saucepan. Warm over low heat until the sugar dissolves and the milk is just warm (about 50°C — turn off the heat when small bubbles appear at the edge). Cover with the lid and leave to infuse so the vanilla flavour comes through, then take out the pod.
   Infuse 10–15 min
2. 2 Step 2: Mix the eggsPut the 2 whole eggs and 1 yolk in a bowl and gently break them up with a whisk, keeping it against the bottom of the bowl so you don't add too much air.
3. 3 Step 3: Combine and strainPour the warm vanilla milk into the eggs a little at a time, stirring gently as you pour. Strain the custard through a fine sieve 2–3 times to remove any egg white strands and bubbles. The vanilla seeds will pass through the sieve — that's normal.
4. 4 Step 4: Fill the mouldsSlowly pour the custard into heatproof moulds (ceramic ramekins, heatproof glasses or metal moulds all work). Cover the tops tightly with foil so a skin doesn't form and water doesn't drip in.
5. 5 Step 5: Bake or steam (choose one)[Oven] Pour 1–2 cm of hot water into a deep baking tray and bake in the water bath at 150°C. [Rice cooker] Put 1 cup of water in the outer pot, and rest a chopstick under the lid to leave a gap so it doesn't get too hot. Steam until set.
   Bake 35–40 min steam 15–20 min
6. 6 Step 6: Cool and chillLet them cool to room temperature, then chill in the fridge. Eat them straight from the cup with a spoon, or with a little honey and fruit!
   Chill 3–4 hours