Ingredients
- 5 extra large yolks, room temp
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1 1/2 cups scalded milk
- 1/2 teaspoon vanilla extract
- 1 teaspoon cognac
- 1 tablespoon butter
- 1 tablespoon heavy cream
Preparation
Step 1
Beat the egg yolks and sugar on medium high speed for 4 minutes, or until thick. Reduce to low speed, and add the cornstarch.
With mixer on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 mintues. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like poudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.