Active Time

　　20 min

　　Total Time

　　2 1/4 hr (includes chilling)

　　

Ingredients

Makes about 4 cups

　　3 1/2 cups whole milk

　　8 large egg yolks

　　2/3 cup sugar

　　3 tablespoons cornstarch

　　1/4 teaspoon salt

　　1 tablespoon unsalted butter

　　1 teaspoon pure vanilla extract

　　Equipment: an instant-read thermometer

　　

Step 1

Heat milk in a heavy medium saucepan over medium heat until hot but not boiling.

　　

Step 2

Meanwhile, whisk together yolks, sugar, cornstarch, and salt in a medium bowl.

　　

Step 3

Add hot milk to egg mixture in a slow stream, whisking constantly, then pour custard back into saucepan. Cook over medium-low heat, stirring constantly, until thickened and registers 170°F (do not let boil). Immediately strain through a fine-mesh sieve into a clean bowl and stir in butter and vanilla. Chill custard, its surface covered with parchment paper (to prevent a skin from forming), until cold, 2 to 3 hours.

　　Cooks’ notes:

　　•Custard can be quick-chilled in an ice bath, stirring frequently.

　　•Custard can be chilled (in refrigerator) up to 1 day.◊