Whisk 38 grams of sugar and the egg yolks together in a medium bowl and set aside.
In a medium sauce pan over medium heat, combine the remaining 38 grams of sugar and the milk.
Stir to dissolve the sugar.
When the milk is just below a simmer, slowly pour it into the egg yolks while whisking. Pour the combined mixture back into the pan and place over medium heat.
Whisk continuously and bring to a gentle simmer and simmer for one minute. Lower the heat if necessary – you don’t want the mixture to curdle. It should be very thick.
Remove from the heat and strain through a fine-mesh strainer into the bowl of a stand mixer.
Fit the mixer with the whisk attachment and whisk on medium for 8 minutes, or until mixture is cool.
Add the butter a little at a time, waiting between each new addition.
When you have all the butter added, mix in the salt and the jam.