Vanilla Pudding with Baked Rhubarb

Preparation

1. Step 1

   Whisk together the sugar, flour, and salt in a medium bowl; set aside. Pour the milk into a medium saucepan; scrape in the vanilla seeds, and add the pods. Stir together. Cook over medium heat until tiny bubbles begin to form around the edges of the pan, about 7 minutes.

   Step 2

   Gradually add the milk mixture to the flour mixture, whisking constantly. Transfer the milk-flour mixture to the saucepan; cook over low heat, whisking constantly, 5 minutes.

   Step 3

   Put the egg yolks in a small bowl. Whisk in a small amount of the hot milk-flour mixture. Add the yolk mixture to the saucepan. Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens, 10 to 12 minutes.

   Step 4

   Remove from heat; discard the pods. Add the butter; whisk until melted. Pass the pudding through a fine sieve into a medium bowl, pressing it with a rubber spatula. Cover the surface of the pudding with plastic wrap to prevent a skin from forming. Let stand at room temperature until slightly cooled, about 30 minutes.

   Step 5

   5. Spoon the pudding into serving bowls; top with baked rhubarb. The pudding can be refrigerated, covered with plastic wrap, up to 1 day.

2. Baked Rhubarb

   Step 6

   Preheat the oven to 375°F. Butter an 8-inch-square baking dish; set aside. Put the rhubarb, sugar, and corn syrup in a medium bowl. Scrape in the vanilla seeds, and add the pod. Toss together.

   Step 7

   Transfer to the buttered baking dish. Bake the rhubarb, tossing gently halfway through, until tender, about 35 minutes. Discard the pod. Let cool slightly in the dish on a wire rack. Toss gently before serving.