Honey-Infused Vanilla Pudding

With the mild winter we've been having, my thoughts have turned to spring. Daffodils are already in bloom and my pansies are full of life. So now is the perfect time to  mentally plan additional plants to my landscape.

I thought this pudding with the sweet taste of honey would be perfect treat for my spring daydream.

Ingredients:
4 cups milk
1-1/2 teaspoons vanilla extract
1 vanilla bean, split lengthwise and scraped, seeds reserved
3/4 cup honey, divided
8 large egg yolks
1/3 cup cornstarch
1/3 cup unsalted butter, softened

Directions:
1. In a small saucepan, combine milk, vanilla extract, vanilla been seeds, and 1/2 cup honey. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove from heat, and strain.

2. In a small  bowl, whisk egg yolks. Add remaining 1/4 cup honey and cornstarch, whisking until smooth. Gradually whisk warm milk mixture into egg mixture until combined. Place mixture back into saucepan. Cook over medium heat, whisking constantly, until thick, about 3 to 5 minutes; stir in butter. Remove from heat and strain.

3. Place in container, and cover surface of pudding with plastic. Refrigerate for at least 2 hours before serving.
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