Step 1

In a saucepan, heat the milk with the scraped out seeds from the vanilla pod/bean. In a separate bowl, whisk together the eggs and sugar and add the cornflour. Whisk until well combined.

Step 2

When the milk has just reached boiling point, take off the heat and pour one third into the egg mixture, whisking continuously. Once whisked through, pour the egg mixture back into the remaining hot milk. Return to the stove and bring to the boiling point, carefully. Whisk continuously as the mixture thickens, for just under a minute (this will remove the corn flour taste as well as thicken it), then remove from the heat and stir in the salt and butter.

Step 3

Pour into a cold bowl and place a sheet of baking parchment on top to prevent the cream from forming a crust as it cools. Refrigerate before using. The mixture will keep well in the refrigerator for a few days.