Ingredients:
4 large egg yolks
100 g granulated sugar
32 g cornstarch
366 g whole milk
120 g heavy cream
2 tsp pure vanilla paste (*I add in some vanilla caviar also.)
14 g unsalted butter
Pinch of vanilla salt
Whisk dry items: Place your saucepan on a kitchen scale. Weigh out 100g of sugar, 32g of cornstarch, and a pinch of salt. Whisk them together.
Pour liquids: Pour 366g of whole milk, 119g of heavy cream, and 72g of egg yolks into the pan. Whisk well until the texture is completely smooth.
Thicken on heat: Cook over medium-low heat for 10 to 12 minutes. Stir constantly with your whisk. The mixture is ready when it coats the back of a spoon.
Add flavour: Take the pan off the heat. Stir in 14g of butter and vanilla paste until smooth.
Strain and cool: Pass the hot liquid through a fine-mesh strainer into a clean bowl.
Chill: Press plastic wrap directly onto the surface. Refrigerate for 3 hours.
Add a scoop to fresh fruit pies, crumbles, or bread pudding. I also like to add it to tarts and cake fillings. Enjoy!
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