Instructions:

Into a small saucepan, add the milk, vanilla pod and seeds and bring just to boil

Meanwhile, in a medium-sized bowl, whisk the sugar and egg yolks together

Add the cornstarch to the egg mixture and whisk until smooth

Once the milk boils, remove from heat and add about half to egg mixture, whisking constantly to prevent curdling

Then pour the egg mixture back into the saucepan with the milk and cook over medium heat until custard thickens, whisking constantly

Remove from heat, pour into a clean bowl and immediately cover on contact with plastic wrap (lay the plastic wrap right onto the surface of custard) to prevent a skin from forming

Let cool at room temperature, then chill in fridge a few hours so the custard thickens

Once cooled and thickened, add the custard to the bowl of your stand mixer with the whisk attachment, whisk at high speed until custard is smooth

Continue whisking at high speed, while drizzling in the heavy cream, whisk until custard is firm and cream whipped

Then add about 4 tbsp. of nut butter, or more according to taste, again whisk at high speed until fully incorporated

This custard can be stored in the refrigerator up to 3 days