500 ml (17,6 oz) milk
150 g (5,3 oz) sugar
4 egg yolks
40 g (1,4 oz) cornstarch (can be replaced with 80 g/2.8 oz flour)
50 g (half stick) butter
1 tbsp vanilla extract (can be replaced with 1 whole vanilla bean)
pinch of salt
In a saucepan, heat the milk over low power. If you are using a vanilla bean, split it lengthwise, scrape the seeds, and add both the seeds and the pod to the milk.
In a large mixing bowl, mix together the egg yolks, sugar, cornstarch, and a pinch of salt until well combined.
Pour warm vanilla-flavored milk over the egg yolk mixture slowly, while continuously mixing to avoid scrambling.
Remove the vanilla pod scrapes.
Transfer the mixture to a sturdy saucepan and cook it over medium heat while continuously mixing until it thickens to the desired cream consistency.
Add 50 g of butter to the cream and let it melt while blending.
Once you are satisfied with the texture of your custard, turn off the stove and add 1 tbsp of vanilla extract, if you are using vanilla extract instead of beans, and blend well.
Transfer the custard to a bowl and cover the surface to prevent skin from forming.
Let the cream cool off at room temperature then proceed to refrigerate for a minimum of 6 hours before usage.
December 11, 2023