⅛tspcoarse Kosher salt(if using table salt, use half the amount)
3large egg yolks(save the whites for another use)
1 ¼cupswhole milk
¼cupheavy whipping cream
1vanilla bean,seeds scraped
In a saucepan, whisk together the sugar, corn starch and salt.
Whisk in the egg yolks until smooth, then gradually whisk in the milk and cream.
Use a paring knife to split the vanilla bean lengthwise, and scrape out the seeds. Whisk the vanilla bean seeds into the custard.
Cook the custard over medium heat, whisking constantly, until the custard begins to thicken and bubble - this should take about 8-10 minutes. Once it begins to bubble, continue to cook for 1 full minute while whisking.
Remove from the heat and whisk in the butter.
Lastly, strain the custard to remove any bits of cooked egg. Set a fine mesh strainer over a bowl and press the custard through the strainer.