Easy Custard

Directions

1. 1
   Heat cream, 6 T. sugar and salt in a heavy saucepan over medium heat until simmering, stirring occasionally to dissolve sugar.
2. 2
   Meanwhile, whisk egg yolks in medium bowl until thoroughly combined. Whisk in remaining 2 T. sugar until sugar begins to dissolve. Whisk in cornstarch until misture is pale yellow and thick, about 30 seconds.
3. 3
   When cream mixture reaches full simmer, gradually whisk half into yolk mixture to temper. Return mixture to saucepan, scraping bowl with rubber spatula; return to simmer over medim heat, whisking constantly, until 3 or 4 bubbles burst on surface and mixture is thickened, about 1 minute.
4. 4
   Off heat, whisk in butter and vanilla. Transfer mixture to bowl, press plastic wrap directly on surface and refrigerate until set, at least 3 hours or up to 2 days.