Heat the milk with the vanilla until it just begins to simmer.
In a bowl, whisk the egg yolks with the sugar until the mixture turns white.
Add the cornflour and mix well.
Gradually pour the hot milk over the mixture while whisking.
Put everything back in the saucepan.
Cook over medium heat, stirring constantly until thickened.
Remove from heat, add butter if used, mix.
Cover with film, pressing it directly onto the surface, and let it cool.
💡 Tips:
For a lighter cream: incorporate a little whipped cream once cooled.
For a chocolate cream: add 100g of dark chocolate to the hot cream.
Can be kept in the refrigerator for 48 hours.
