Ingredients:

  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 tsp pure vanilla extract
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 1g salt
  • 3 tbsp unsalted butter

Instructions:

  1. Combine milk, heavy cream, and vanilla in a heavy-bottomed saucepan. Heat over medium until it reaches a gentle simmer with small bubbles forming around the edges; do not let it reach a rolling boil.
  2. In a mixing bowl, whisk together the egg yolks, granulated sugar, and cornstarch until the mixture becomes pale and thick.
  3. Slowly ladle about 1/2 cup of the hot milk into the egg mixture while whisking constantly. Continue adding milk in a thin stream to gradually raise the temperature of the eggs.
  4. Pour the tempered egg mixture back into the saucepan with the remaining milk. Whisk continuously over medium heat until the cream thickens to a pudding-like consistency and just begins to bubble (approximately 1-2 minutes).
  5. Remove from heat and stir in the chilled cubed butter and salt until completely melted and smooth.
  6. Transfer to a bowl, cover with plastic wrap touching the surface to prevent skin formation, and chill for at least 4 hours.