Vanilla Custard

• 6 egg yolks
• 1/3 cup sugar
• 3 Tbsp cornstarch
• 2 cups 2% milk
• 1 Tbsp butter
• 1 tsp vanilla extract

1. Place the egg yolks, sugar and cornstarch in the bowl fitted with the whisk. Mix at speed 4 for 1 minute. Add the milk, vanilla and butter.

2. Launch the dessert program at speed 4 at 185°F for 12 minutes.

3. Pour into a bowl or pitcher. Cover with piece of plastic wrap directly over the top and refrigerate several hours to cool.