In a small saucepan heat 300 ml milk with vanilla paste until warm

In a small bowl, mix sugar, corn starch and eggs until smooth, add the rest of the milk (200ml) and mix until well combined.

Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the saucepan.

Cook over medium heat, whisking constantly, until the mixture boils.

Continue to cook, whisking constantly, until it has thickened to a pudding like consistency. Pour into a bowl and place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 2 hours.

Before serving, whisk the pudding until smooth and creamy.

Optional: Whisk the heavy cream until you have whipped cream, fold half of the whipped cream into vanilla pudding, use the rest for decorations.

Serve with grated chocolate and ladyfingers.