Ingredients:

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

Instructions:

  1. Combine the whole milk, heavy cream, and vanilla extract in a heavy bottomed saucepan over medium heat. Stir occasionally until the mixture reaches a gentle simmer with small bubbles around the edges, then remove from heat immediately.
  2. In a heat proof mixing bowl, whisk together the egg yolks, granulated sugar, cornstarch, and fine sea salt vigorously for about 2 minutes until the mixture is pale yellow and smooth.
  3. Slowly pour approximately 1/2 cup of the hot milk mixture into the egg yolks in a thin, steady stream while whisking constantly. This is the tempering stage. According to [Serious Eats](https://www.seriouseats.com), this gradual heat increase prevents the eggs from shocking and cooking instantly.
  4. Gradually whisk in the remaining hot liquid to the egg mixture until fully combined.
  5. Pour the tempered mixture back into the saucepan over medium low heat. Stir constantly with a whisk or wooden spoon, scraping the bottom and corners, until the custard thickens and just begins to bubble.
  6. Remove from heat immediately. This is the critical point where you stop before it overcooks.
  7. Stir in the chilled, cubed unsalted butter until melted and glossy.
  8. Pour the Vanilla Custard through a fine mesh strainer into a bowl. This removes any stray egg bits.
  9. Cover the surface directly with plastic wrap. Press the wrap onto the liquid to prevent a skin from forming.
  10. Refrigerate for 2 hours before serving.