In a medium saucepan, whisk together the whole milk, granulated sugar, cornstarch, and salt.

Add the vanilla bean pod and seeds to the saucepan and heat over medium heat, whisking constantly, until the mixture thickens and starts to boil.

Remove the saucepan from the heat and discard the vanilla bean pod.

In a small bowl, whisk together the egg yolks until smooth.

Slowly pour about 1 cup of the hot milk mixture into the bowl with the egg yolks, whisking constantly.

Pour the egg yolk mixture back into the saucepan with the remaining milk mixture, whisking constantly.

Return the saucepan to medium heat and continue to cook, whisking constantly, until the pudding thickens and coats the back of a spoon, about 5 minutes.

Remove the saucepan from the heat and stir in the unsalted butter until it’s fully melted.

Pour the pudding into a large bowl or individual ramekins and refrigerate until fully chilled and set, about 1 hour.

In a large bowl, using an electric mixer, beat the heavy cream and powdered sugar until stiff peaks form.

Serve the chilled pudding topped with a generous dollop of whipped cream.