Ingredients:

  • 500 ml whole milk
  • 150 g granulated sugar
  • 4 large egg yolks
  • 40 g cornstarch
  • 2 tsp vanilla bean paste
  • 0.25 tsp salt
  • 450 g unsalted butter, softened to room temperature

Instructions:

  1. Pour 500 ml whole milk into a heavy saucepan over medium heat until it starts to steam. Note: Don't let it reach a rolling boil or it might scorch.
  2. In a separate bowl, combine 150 g sugar, 4 egg yolks, 40 g cornstarch, and 0.25 tsp salt.
  3. Slowly drizzle half of the hot milk into the egg mixture while whisking constantly until the bowl feels warm.
  4. Return the entire mixture to the saucepan and cook over medium low heat.
  5. Whisk vigorously for about 3 minutes until the pudding is thick and bubbling.
  6. Pour the hot mixture through a fine mesh sieve into a clean bowl.
  7. Stir in 2 tsp vanilla bean paste until the black specks are evenly distributed.
  8. Cover with plastic wrap touching the surface and let it sit until it reaches room temperature.
  9. Whip 450 g softened butter in a stand mixer for 5 minutes until it looks pale and fluffy.
  10. Add the cooled custard one tablespoon at a time to the butter until a silky, stable frosting forms.