375ml whole milk

3 egg yolks

70g sugar

35g cornstarch (Maïzena)

1 vanilla pod

150g very soft butter

Split the vanilla pod, scrape the seeds and heat the milk with the pod and seeds to a simmer.

Whisk sugar, cornstarch and egg yolks in a bowl.

Remove the pod, pour the hot milk over the mix, then return to the pan.

Boil for 1 minute while whisking constantly.

Off heat, let it cool down to around 50°C and whisk in half of the butter.

Cover with film “au contact” and let it cool down to room temperature (~20°C), not in the fridge.

Whip the crème and add the remaining butter little by little until it’s light.

If it splits, the crème and butter weren’t at the same temperature. Warm up the bowl for a few seconds and keep whipping.