Vanilla Jello Pudding

Split the vanilla stick lengthwise and scrape the seeds into a saucepan, then add the vanilla pod itself along with the milk. Heat over medium-low heat until small bubbles form at the edges, about 5-8 minutes, stirring occasionally to infuse the vanilla flavor.

In a separate bowl, whisk together the 5 egg yolks and confectioner's sugar until the mixture becomes pale and thick, approximately 2-3 minutes of vigorous whisking.

Remove the milk from heat and slowly pour it into the yolk mixture while whisking constantly to temper the eggs and prevent curdling. Discard the vanilla pod.

Pour the combined mixture back into the saucepan and cook over low heat, stirring continuously for about 5-7 minutes until it thickens slightly and coats the back of a spoon, but do not allow it to boil.

Remove from heat and strain the custard through a fine sieve to ensure a smooth, velvety texture.

Bloom the 8 envelopes of gelatine in cold water according to package instructions, then gently warm and stir until completely dissolved. Pour the dissolved gelatine into the warm custard and whisk well to combine.

Lightly oil a pudding mold or serving vessel with the oil, rubbing it evenly to coat the interior surface.

Pour the vanilla custard mixture into the prepared mold and refrigerate for at least 2-3 hours, or until the pudding is completely set and firm to the touch.

To unmold, briefly dip the bottom of the mold in warm water and invert onto a serving plate, shaking gently until the pudding releases. Serve chilled.