Soft Stirred Custard
|Milk||2 Cup (32 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Egg yolks||4 , lightly beaten|
In the top of a double boiler placed directly over medium heat, scald milk (heat until small bubbles appear); remove from heat and stir in sugar until dissolved.
Gradually add yolks to milk mixture while stirring constantly.
Pour hot water into bottom of double boiler, being sure water will not touch bottom of top pan.
Bring water to a boil over high heat, then reduce heat so water only simmers.
Put top of double boiler in place over simmering water.
Stir milk mixture constantly (to prevent lumping) until custard has thickened and coats a metal spoon (about 10 minutes); a finger drawn across spoon should leave a clean path.
Stir in vanilla, then cool as directed below.