In a medium saucepan combine sugar, cornstarch and salt. Gradually stir in milk. Scrape inside of vanilla bean into pan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for one minute. Gradually stir half of mixture into bowl with egg yolks. Stir that back into hot mixture in saucepan. Boil and stir for one minute. Pour pudding into ramekins or small bowls. Refrigerate for several hours until chilled. I chilled mine uncovered but you could also cover. When ready to serve, top with shaved chocolate.
Recipe by https://veggingonthemountain.com/ at https://veggingonthemountain.com/2015/02/vanilla-bean-pudding/