Preparation

• In a separate bowl, whisk together ½ cup sugar, the cornstarch and salt together. Slowly whisk in ⅔ cup milk to avoid lumps, then whisk in the egg. Set aside.

• In a saucepan over medium heat, bring the remaining 2 cups milk to just below a boil in a saucepan. Add the vanilla bean (do not add vanilla extract, if using).

• Pour the hot milk from the saucepan into the cornstarch mixture, whisking the whole time.

• Return the entire mixture to the saucepan over medium-low heat and stir constantly with a wooden spoon or silicone spatula until it simmers and begins to thicken. Stir in the vanilla extract, if using.

• Divide the pudding evenly between 4 large ramekins or serving dishes and press a piece of plastic wrap against the surface of the puddings to prevent a film. Refrigerate 2 hours, until completely chilled and set.

• Preheat the oven to 450 degrees.

• Toss the blueberries with the remaining 3 tablespoons sugar and place in a shallow roasting pan.

• Roast 12 to 15 minutes, shaking the pan once or twice during cooking.

• Sprinkle the lemon juice over the berries immediately after removing from the oven.

• To serve, top each serving with a generous dollop of roasted berries and juice.