Step 1

Infuse milk according to instructions above with spices of your choice. Once you remove spices from milk, heat the milk one more time.

Step 2

In a bowl, combine eggs or egg yolks with cornstarch and another half of the sugar with a whisk. Do this just before pouring milk, because if you let eggs sit in sugar, the eggs will "burn" - tough skin will form on top of the eggs and this will result in clumps in the cream.

Step 3

Start adding hot milk to the egg mixture, a little at a time, whisking constantly, until all the milk is incorporated. Be careful not to cook the eggs. To prevent the bowl from moving around the counter, put a rolled kitchen towel around the bowl.

Step 4

Strain the mixture through the fine sieve back into the pot.

Step 5

Turn the heat to medium-high and cook the mixture until you see the foam to disappear, stirring constantly with a whisk. When there is no foam, lower the heat to minimum and bring the cream just to boil. Be careful not to scorch the cream

Step 6

Once off the heat, let the cream cool down a little bit, stirring occasionally.

Step 7

Stir in the butter.

Step 8

Cover the cream with cling film, pressing the film to the cream to prevent the formation of the skin.

Step 9

Put the cream into the fridge until thoroughly cooled.

Step 10

Use as desired.