A rich, scratch-made yellow custard using six egg yolks and whole milk for ultimate creaminess.
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In a medium heavy-bottomed saucepan, whisk together the sugar, cornstarch, and salt until no lumps remain.
Gradually whisk in the whole milk and heavy cream, ensuring the dry ingredients are fully incorporated before placing on heat.
Cook over medium heat, stirring constantly with a wooden spoon or whisk, until the mixture begins to thicken and reaches a gentle simmer.
In a separate small bowl, lightly beat the 6 egg yolks. Temper the yolks by slowly drizzling one cup of the hot milk mixture into the yolks while whisking vigorously.
Pour the tempered yolk mixture back into the saucepan with the remaining milk and continue to cook over medium-low heat.
Stir constantly for 2-3 minutes until the custard is thick enough to coat the back of a spoon; do not let it reach a hard boil or the eggs will scramble.
Remove from heat and immediately stir in the butter, vanilla extract, and a pinch of nutmeg until the butter is completely melted and the custard is glossy.
Pour the custard into individual ramekins or a large glass bowl, then press plastic wrap directly onto the surface to prevent a skin from forming while it chills for at least 4 hours.
