Vanilla Bean Custard Recipe

• 4 cups whole milk
• 3/4 cup granulated sugar
• 8 large egg yolks
• 1/4 cup cornstarch
• 2 vanilla beans, split lengthwise and scraped, seeds and pods reserved
• 3/4 teaspoon kosher salt
• 3 tablespoons unsalted butter, cut into small pieces

1. Combine milk, sugar, yolks, cornstarch, vanilla beans (including pods), and salt in a large saucepan and whisk to combine.
2. Place over medium heat and cook, stirring constantly, until mixture is thick and, when you draw a spoon through the custard, there is a distinct separation and it doesnt immediately fall back on itself, about 20 to 25 minutes.
3. Meanwhile, nest a fine mesh strainer in a large bowl and set aside.
4. When custard is ready, remove from heat, pour into the nested strainer, and push on the custard with a rubber spatula to pass through and remove any lumps.
5. Stir in butter until melted and smooth.
6. Cool 10 minutes at room temperature, then place a piece of plastic wrap directly on top of the custards surface and place in the refrigerator to cool completely.
7. Serve on its own or use in our .

milk, sugar, egg yolks, cornstarch, vanilla beans, kosher salt, unsalted butter

Taken from www.chowhound.com/recipes/vanilla-bean-custard-12050 (may not work)