Custard (with Eggs & Butter)

3 cups milk
1 teaspoon butter
3 eggs
1 tablespoon/15ml vanilla extract
1/2 cup sugar
3 tablespoons corn starch or arrowroot powder
In a medium saucepan, heat milk and butter until butter has melted. Remove from heat. In a mixing bowl, whisk eggs, vanilla extract, sugar and corn starch/arrowroot until well blended. Temper egg mixture by adding 1/4 cup of hot milk while whisking constantly. Then, slowly add egg mixture to milk in saucepan, whisking constantly. Continue to whisk over medium-low heat until custard thickens. Serve warm or chilled.