Directions
- 1In a large bowl or measuring cup, whisk together milk, cream, and egg yolks until the yolks are broken up and the mixture is combined.
- 2In a medium saucepan, combine sugar, salt, and cornstarch and whisk together.
- 3While whisking constantly, slowly drizzle the egg yolk mixture into the saucepan.
- 4Turn stovetop heat to medium and whisk constantly until thickened to a pudding-like consistency. It's done when the whisk leaves trails and it coats the back of a spoon.
- 5Remove from heat and pour immediately through a fine-mesh strainer into a heatproof bowl.
- 6Add butter, one tablespoon at a time, whisking until melted after each addition.
- 7Stir in vanilla extract.
- 8Allow to cool at room temperature for 15-20 minutes, stirring occasionally. Then, place plastic wrap directly against the surface.
- 9Refrigerate for several hours or up to 3 days before using.
Ingredients
- 1 cup whole milk
- 1 cup heavy cream
- 5 large egg yolks
- 133 g granulated sugar
- 0.25 tsp table salt
- 3 Tablespoons cornstarch
- 57 g unsalted butter
- 1.5 teaspoons vanilla extract
Equipment
large bowllarge measuring cupwhiskmedium saucepanclean dry whiskfine mesh strainerspatula
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