- 4 cups milk
- 6 large egg yolks
- 3/4 cup sugar
- 2 tablespoons cornstarch
- Dash of salt
- 2 teaspoons vanilla extract
- Ground nutmeg
- Pour milk into top of a double boiler; bring water to a boil. Heat milk until tiny bubbles begin to appear around edges of pan. Remove from heat, and set aside.
- Beat egg yolks with a wire whisk until frothy. Add sugar, cornstarch, and salt, beating until thickened. Gradually stir about 1 cup hot milk into yolk mixture; add to remaining milk, stirring constantly.
- Cook custard mixture in double boiler over low heat 25 minutes or until mixture is thickened and a candy thermometer registers 180°, stirring occasionally. (Do not boil.) Stir in vanilla. Serve warm or cold; sprinkle with nutmeg.
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