Ingredients :

• The eggs — They do all the work here. The yolks provide fat and color, while the whites give the airy structure. Use room temperature eggs — cold whites straight from the fridge don’t whip as well or as fast. Size M or L, it doesn’t matter.
• Vanilla extract — One tablespoon is generous, and that’s intentional. Avoid the artificial aroma in transparent bottles that smells like gummy bears — get a real extract, the difference is immediate. Nielson-Massey or Bourbon if you can. A scraped pod also works very well.
• Melted butter — It must be melted and cooled. Not lukewarm, not hot. If you pour it still hot over the yolks, you’ll make an omelet. Let it sit for five minutes on the counter after melting.
• Warm milk — Warm, not hot. Cold milk will re-solidify the butter and create lumps. Thirty seconds in the microwave is enough. Whole milk is preferred — the fat helps the texture; semi-skimmed works but the result is slightly less creamy.