Ingredients:

  • 2 cups whole milk
  • 0.5 cup granulated sugar
  • 0.25 cup cornstarch
  • 4 large egg yolks
  • 2 tbsp unsalted butter
  • 1 tbsp pure vanilla extract

Instructions:

  1. In a heavy-bottomed saucepan, combine the whole milk and half of the sugar. Heat over medium heat until it just begins to simmer, looking for tiny bubbles around the edges without reaching a rolling boil.
  2. While the milk heats, whisk the egg yolks, the remaining sugar, and the cornstarch in a medium bowl vigorously until the mixture turns a pale, straw-like color.
  3. Slowly drizzle approximately 0.5 cup of the hot milk into the egg mixture while whisking constantly to temper the eggs. Pour the egg mixture back into the saucepan with the remaining milk.
  4. Cook over medium-low heat, whisking non-stop, until the mixture thickens into a heavy, velvety custard that 'plops' off the whisk.
  5. Remove from heat and immediately whisk in the cold, cubed butter and vanilla extract until smooth. Pass the cream through a fine-mesh sieve into a bowl.
  6. Place plastic wrap directly on the surface of the cream to prevent a skin from forming and chill for at least 1 hour before use.