Ingredients
2 cups (500 ml) whole milk
1/2 cup (100 g) granulated sugar
1/4 cup (30 g) cornstarch
4 large egg yolks
1 teaspoon vanilla extract
2 tablespoons unsalted butter, softened
Pinch of salt
Instructions
- Heat the milk:
In a medium saucepan, heat the milk over medium heat until it begins to steam. Do not let it boil. - Whisk the egg mixture:
In a separate bowl, whisk together the sugar, cornstarch and salt. Add the egg yolks and whisk until smooth and pale. - Temper the eggs:
Slowly pour a small amount of the hot milk into the egg mixture while whisking constantly. This prevents the eggs from curdling. - Stir and thicken:
Return the tempered egg mixture to the saucepan with the remaining milk. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency. - Add the vanilla and butter:
Remove the saucepan from the heat and stir in the vanilla extract and butter until completely incorporated. - Cool and use:
Transfer the custard to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a crust from forming. Let it cool to room temperature before refrigerating.
