3 cups instant nonfat dry milk
4 cups granulated sugar
1 teaspoon salt
3 cups cornstarch
1 vanilla bean

Mix the milk, sugar, salt and cornstarch until the ingredients are well blended. Cut the vanilla bean into several large pieces and stir them into the mix, seeds and all. Store mix in an airtight container.

To use, stir the mix in the canister before measuring out 1/2 cup mix into a saucepan. Add 2 cups milk and cook over low heat, stirring, until mixture thickens and comes to a boil. Continue stirring for 1 minute, remove from heat, and pour into individual serving dishes. Pudding will thicken further as it cools.

For a richer pudding, cook as directed and, after taking pudding off heat, stir in 1 egg lightly beaten with 1/2 teaspoon nutmeg, 1/2 teaspoon vanilla extract and 1 tablespoon sweet butter. Cover and let sit for a minute or two, uncover and stir, and then pour into the individual serving dishes.