Vanilla pudding with lemon curd

Ingredients:

• 2 cups whole milk
• 0.5 cups of sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon coarse salt
• 1 large egg
• 1 tbsp unsalted butter
• 1 tbsp vanilla extract
• About 3/4 cup lemon curd
• Special equipment: 4 - 6 ramekins or 0.5 cup glasses

Preparation:

1. In a medium saucepan over medium heat, bring 1 cup milk to a boil.
   
   Meanwhile, in a medium bowl, combine the sugar, cornstarch, and salt. Gradually whisk in the remaining 1 cup of milk to avoid lumps, then whisk in the egg.
2. When the milk comes to a boil, remove the pan from the heat and gradually add the sugar-milk mixture, stirring constantly. Return to medium heat and cook, whisking constantly, until the pudding comes to a boil and becomes thick and creamy, 5-7 minutes.
   
   Remove from heat and whisk in butter and vanilla extract until smooth.
3. Spoon the pudding into ramekins or glasses, alternating layers with 1-2 tablespoons of lemon curd and garnishing with a little more lemon curd. Cover with plastic wrap and refrigerate until completely set, about 2 hours.