- 2 cups milk
- 1 tbsp vanilla paste (or 1 vanilla bean, split in half with seeds)
- 6 egg yolks
- 1/2 cup sugar
- 1/3 cup corn starch
- 1 3/4 oz. softened butter
In a medium saucepan boil the milk and vanilla together and steep for 15 minutes. In a separate bowl whisk together the yolks, sugar and corn starch. Temper the warm milk into the egg mixture (if using vanilla bean remove pod at this point) and return to saucepan. Cook over medium heat till mixture has come to a boil and is thickened. Pass through chinois or fine meshed sieve into the bowl of a stand mixer. Mix on low with paddle attachment till mixture is room temperature. Add the butter a bit at a time till smooth. Chill.
