In a medium saucepan, heat 2 cups of milk and sugar over medium heat until steaming. Do not let the mixture boil – it will be ready when there are tiny bubbles forming along the edge of the pot but before the mixture simmers or boils.
While milk heats, whisk together remaining 1/2 cup milk, cornstarch, egg yolks and salt in a small bowl until well combined.
Slowly whisk 1 cup to 1 1/2 cups of the steaming milk into the egg mixture. Slowly add the egg mixture back into the saucepan and continue to cook over medium heat, whisking constantly, until the mixture is thickened. Remove from heat and whisk in the vanilla bean paste.
Pour pudding into an airtight container, pressing a layer of plastic wrap on the top of the pudding to prevent a skin from forming. Chill for several hours until cold before serving.
In a medium saucepan, heat 470 ml of milk and sugar over medium heat until steaming. Do not let the mixture boil – it will be ready when there are tiny bubbles forming along the edge of the pot but before the mixture simmers or boils.
While milk heats, whisk together remaining 120 ml milk, cornstarch, egg yolks and salt in a small bowl until well combined.
Slowly whisk 240 ml to 350 ml of the steaming milk into the egg mixture. Slowly add the egg mixture back into the saucepan and continue to cook over medium heat, whisking constantly, until the mixture is thickened. Remove from heat and whisk in the vanilla bean paste.
Pour pudding into an airtight container, pressing a layer of plastic wrap on the top of the pudding to prevent a skin from forming. Chill for several hours until cold before serving.