135 g. or 8 large egg yolks
65 g. or 1/2 c. cornstarch
175 g. or 3/4 c. + 2 tbsp. granulated sugar
8 g. or 2 tsp. vanilla extract
400 g. or 1 2/3 c. whole milk
80 g. or 1/3 c. unsalted butter, cubed
17 g. or 1 yolk, whisked for egg wash
2 sheets storebought puff pastry
Directions:
In a medium mixing bowl, whisk together egg yolks, cornstarch, half of the sugar, and vanilla extract. Set aside.
Heat milk and the other half of the sugar in a medium saucepan over medium heat. Gently whisk constantly until the mixture forms small bubbles. Slowly pour 1/6th of the hot milk mixture into the yolk mixture while mixing the yolk mixture constantly. It is important to pour slowly and whisk constantly so that you do not scramble the egg yolks.
Return the remaining saucepan with milk over heat and pour the yolk and mixture into the saucepan while whisking constantly. Continue whisking for 5 minutes until the mixture becomes a thickened custard consistency. Once it is smooth, immediately place plastic wrap over the custard (touching the custard) so that a film does not form. Cool at room temperature for 4 hours and refrigerate for at least 8 hours.
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