To make the custard cream: In a heavy saucepan over medium-low heat, heat milk to barely simmering.
Meanwhile, combine egg yolks, sugar and cornstarch in a medium mixing bowl.
Whisk to blend smoothly.
Stir the heated milk into the egg mixture; return mixture to saucepan.
Bring back to a boil, over medium-low heat, whisking constantly; boil 1 minute.
Remove pan from heat; add butter and vanilla, stirring to melt the butter.
Transfer custard to a bowl; place a piece of waxed paper directly on top to prevent a crust from forming and refrigerate until cold.
Whip the cream and confectioners' sugar until stiff peaks form.
Fold into the chilled custard and refrigerate until ready to use.
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