Using vanilla bean gives you the best flavor by far! This recipe is just slightly sweet (I use about half the sugar compared to other American recipes because I find them far too sweet) so adjust to your liking.

I call it "easy" because usually with traditional pudding you separate the egg yolks and whites, but only use the yolks, and it requires you to mix things separately instead of in one pot.

The down side to this recipe is that the pudding ends up a little "grainy" because of the egg whites, unless you remove it from the heat right away in step 4 (you can kind of tell in the photo). It also comes out more "saucy" than thick because of the short cooking time, but it works great to pour over fruits!

This was recipe was inspired by another recipe here on Cookpad called "Best HOMEMADE Banana Pudding" if you'd like to check that out too.