Directions

• Cut vanilla bean down center and scrape seeds into milk.
• In a bowl mix about half a cup of milk with the cornstarch until it disolves, add eggs andand sugar. Whisk until thoughroughly combined.
• Pour bulk of milk into large pot with the vanilla seeds and bean. Over medium heat bring to a boil, being carefull not to scortch the bottom.
• Once milk has boiled, stirring the egg/starch mixture constantly add about a third of the hot liquid to the eggs. Return mixture to the hot milk.
• Cooking over medium-high heat, stirring constantly continue cooking the whole mixture. Bring to a boil and continue to stir thickened mixture for about 5 minutes.
• Stir in butter, and pour cream into a shallow container, removing the vanilla pod. Cover with plastic wrap in contact with surface. Refrigerate until use.