2 cups heavy cream
2 cups milk
1/2 cup sugar
6 T. cornstarch
8 egg yolks
1 T. vanilla
Scald cream and 1 1/2 cups of the milk with the sugar in a heavy saucepan over low heat. Stir to dissolve sugar.
Dissolve the cornstarch in the remaining 1/2 cup milk in a medium side bowl. Vigorously whisk in the egg yolks.
Gradually add 1/2 cup of the hot cream mixture to the yolks while whisking vigorously. Whisk the mixture into the remaining scalded cream. Cook, whisking constantly, over low heat until it thickens, about 4 minutes, then cook for 1 minute more.
Remove custard from the heat and stir in the vanilla. Transfer custard to a glass owl and cool for 15 minutes, gently stirring to allow the steam to escape. Place a piece of plastic wrap directly on the surface of the custard and puncture the wrap in several places with the tip of a knife. Refrigerate until completely chilled.
