Makes About 3 Cups
½ Cup Granulated Sugar
1 Teaspoon Fine Sea Salt
¼ Cup Cornstarch
5 Large Egg Yolks
1½ Cups Whole Milk
1 Cup Heavy Cream
2 Tablespoons Unsalted Butter
2 Teaspoons Pure Vanilla Extract
In a medium saucepan combine the sugar, salt, cornstarch. Add the egg yolks and whisk to combine. The mixture will be very thick and pastelike. Slowly whisk in the milk and cream.
Bring the mixture to a full boil over medium heat, whisking continuously to prevent scorching. Boil for 30 seconds then remove from the heat and add vanilla and butter. Whisk to combine thoroughly. Whisk for several minutes to cool it down and prevent any lumps from forming. Transfer to a bowl. If lumps do form pass through a fine mesh sieve.
Place a piece of plastic wrap on top to prevent a skin from forming. Cool completely and refrigerate until ready to use. (If using for cake filling, make a day ahead and remove from refrigerator 30 minutes before using.)
