Ingredients
- 2 cups half-and-half
- 1/2 cup granulated sugar
- Pinch of salt
- 5 egg yolks
- 3 Tbsp. cornstarch
- 4 Tbsp. cold unsalted butter, cut into 4 pieces
- 1 1/2 tsp. vanilla extract
Preparation
Step 1
Heat the half-and-half, 6 Tbsp. of the sugar and the salt until simmering, stirring occasionally. Whisk the egg yolks until thoroughly combined. Whisk in the remaining 2 Tbsp. sugar until dissolved and the mixture creamy, about 15 seconds. Whisk in cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds. When the half-and-half mixture reaches a full simmer, gradually whisk it into the yolk mixture to temper. Return it all to the saucepan, scraping the bowl whisking constantly until a few bubbles burst on the surface and mixture is thickened and glossy, about 30 seconds. Off the heat, whisk in butter and vanilla. Strain thru a sieve into a bowl and cover with plastic wrap directly on surface to prevent a skin from forming. Refrigerate at least 3 hours.