Combine dates with milk and sugar in saucepan and bring to low simmer over medium heat, then remove from heat.

Whisk egg yolk with sugar, cornstarch in small mixing bowl to light frothy texture, then temper date cream mixture into whipped yolk mixture.

Return to medium heat, stir continuously until custard is lightly thickened, blend on high speed, taste and adjust as needed, pass through chinois, reserve in storage containers and chill for service.