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In a medium saucepan, heat the milk to boil over medium heat. (1/2 a vanilla bean can be added at this time). Immediately turn off the heat and set aside to infuse for 10-15 minutes if using the vanilla bean. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 of hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
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Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter, Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
Chill at least 2 hours or until ready to serve. (Custart and be made up to 24 hours in advance. Refrigerate until 1 hour before using.)
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