BOILED CUSTARD

Ingredients

• 2 cups Milk
• 2 count Large eggs (Or use 3 egg yolks.)
• 2 tablespoons Granulated sugar
• 1/2 teaspoon Vanilla extract
• 1 teaspoon Cornstarch (Quantity estimated (not specified in original recipe). For winter variation.)

Instructions

1. 1In a double boiler, heat the milk over medium heat. Alternatively, heat milk in a saucepan over low heat, stirring frequently to prevent scorching. Heat until steaming, but do not boil.
2. 2In a separate bowl, whisk the eggs and sugar together until the mixture is pale and slightly thickened. This should take about 2-3 minutes.
3. 3Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling. This process is called tempering and ensures the eggs cook gently.
4. 4Return the mixture to the double boiler (or saucepan) and cook over medium-low heat, stirring constantly with a wooden spoon or heat-resistant spatula. Cook until the custard thickens enough to coat the back of the spoon, about 5-7 minutes. Do not overcook, or the custard may curdle.
5. 5Remove the custard from the heat. If the custard curdles, set the bottom of the double boiler (or saucepan) in a bowl of ice water and whisk vigorously until smooth. Stir in the vanilla extract. Let cool completely before serving. For a richer flavor, chill the custard for at least 1 hour before serving.
6. 6In winter, when eggs are expensive, you can substitute one egg with one heaping teaspoon of cornstarch dissolved in a little cold milk. Add the cornstarch mixture to the hot milk before adding the egg mixture.