Allow the pudding to cool to room temperature. Using a rubber spatula, scrape the pudding onto a clean plate and immediately cover it with plastic wrap, pressing the plastic wrap directly onto the pudding.
Once the mixture starts bubbling, cook for 1–2 minutes, then take the pan off the heat and whisk for a minute to beat some of the heat out of the pudding.
Place saucepan over low heat and allow the mixture to come to a boil, whisking continuously. 
Combine flour, sugar and salt in a medium-sized saucepan.You can also freeze this buttercream for up to 3 months – when ready to use, just let it thaw in the refrigerator overnight and re-whip until smooth. You can use this buttercream immediately or store in the fridge for up to 5 days – you will just need to re-whip it until it becomes smooth and creamy again.Cream your softened unsalted butter for about 2-3 minutes in your stand mixer (with a paddle attachment) or hand mixer until soft and creamy. Add the cooled custard a few tablespoons at at time, creaming until combined and scraping down with a rubber spatula when needed. Cream until smooth.Chill the custard for up to 2 hours until it is completely cool – don’t rush this step! You could always do this a few days ahead of time.
#EXPERT COOKING VANILLA SKIN#
Transfer the custard to a bowl and cover with cling film (make sure the cling film touches the surface of the custard, to prevent a skin from forming). At the first sign of bubbling, remove the mixture from heat. Place the saucepan back over medium-low heat, stirring constantly, until the custard mixture becomes thick. Pour the mixture back into the same saucepan no need to wash. Slowly add the remaining milk mixture, whisking all the while. Pour about ⅓ of the hot milk mixture into the egg yolk mixture, whisking the egg mixture as you pour the hot milk (this keeps the eggs from “setting” and forming lumps). Bring the mixture to a simmer, then remove from heat. With the saucepan from step 1, heat the mixture over medium-low heat, stirring frequently to prevent scorching and for the sugar to dissolve. Set the mixture to the side for the moment. Whisk vigorously, until the mixture is combined and little bit foamy. In a separate medium mixing bowl, whisk together the remaining sugar, egg yolks, cornstarch, vanilla extract and salt. Combine the milk and ¼ cup of the sugar in a medium-sized saucepan. Mix until smooth: Turn the mixer up to medium speed and mix until silky smooth. Add the vanilla: Once the butter has been mixed in, add the vanilla bean seeds (if using) and the vanilla extract. The butter must be room temperature in order to incorporate properly with the meringue. Add the butter: With the mixer on low, begin adding in the butter a couple tablespoons at a time. When done, the meringue should hold shiny, medium-stiff peaks and be cooled to room temperature. Whisk the mixture with a hand mixer on high speed for about 8 minutes. Make the meringue: Once the egg white mixture is hot, carefully transfer the bowl to a heatproof surface, covered by a kitchen towel to absorb condensation. 
The mixture should be very hot to the touch and the sugar should have dissolved.
Heat the egg white mixture: Occasionally stirring, heat the egg white mixture until it reaches 70 degrees C on a sugar thermometer. The double boiler acts as indirect heat for the egg white mixture. The water should be kept at a simmer but should not touch the bottom of the bowl. Place the mixer bowl with the egg white mixture on top to create a double boiler. Create a double boiler: Fill a saucepan with a few inches of water and bring to a simmer. Whisk them together briefly by hand, just until they are combined so that the egg whites don’t begin cooking by themselves. Whisk together the sugar and egg whites: Add the egg whites and granulated sugar to a large heatproof bowl.
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