Slice open the vanilla bean lengthwise and scrape out the vanilla pulp.
Pour the milk into a saucepan/ cooking pot and place the vanilla pulp on top. You should also cook the vanilla bean skin as it has a lot of flavours. Start to boil.
While heating the milk, place the corn starch and sugar in a bowl. Add the 2 tbsp of milk and two egg yolks and whisk to combine to a smooth mass. Make sure to whisk the mixture thoroughly as you do not want to have any clumps. (if you want to achieve a nice yellow colour add a pinch of turmeric. This will not affect the taste, just the colour).
Remove the vanilla bean skin from the milk.
Pour the cornflour mixture into the milk and quickly stir. Bring back to boil while continually stirring. The milk should thicken. Remove the pudding from the heat.
Pour into pudding moulds or bowls and leave to cool.