| 1 | Place ?cup milk in small bowl; sprinkle 2 tspn unflavored gelatin over. |
| 2 | Let stand 20 mins. |
| 3 | To soften. |
| 4 | Set gelatin mixture aside. |
| 5 | Whisk cornstarch, salt, and 6 tbsp milk in med. bowl. |
| 6 | Until cornstarch dissolves. |
| 7 | Set aside. |
| 8 | Combine sugar, whipping cream, butter, and remaining 1.?cups plus 2 tbsp milk in heavy lg. |
| 9 | Saucepan. |
| 10 | Stir over med. heat until butter melts and sugar dissolves. |
| 11 | Bring to simmer, whisking constantly. |
| 12 | whisk hot milk mixture into cornstarch mixture. |
| 13 | Return mixture to same saucepan. |
| 14 | Whisk over med. heat until pudding comes to boil. |
| 15 | Whisk egg yolks in another med. bowl to blend. |
| 16 | Whisk hot pudding into beaten yolks. |
| 17 | Return mixture to same saucepan. |
| 18 | Whisk over med. heat until thermometer registers 160°F, about 30 seconds. |
| 19 | Remove mixture from heat. |
| 20 | Add gelatin mixture and vanilla extract to pudding and whisk until gelatin dissolves. |
| 21 | Strain pudding into lg. |
| 22 | Bowl. |
| 23 | Divide pudding equally among eight ?cup custard cups. |
| 24 | Cover and refrigerate. |
| 25 | Can be prepared 1 day ahead. |
| 26 | Keep refrigerated. |
