Ingredients:
5 large eggs
1 cup sugar
1 1/2 tablespoons cornstarch
4 -5 cups whole milk ( no substitution)
1 pinch salt
1 teaspoon vanilla extract
Directions:
Break eggs into the top of a double-boiler and beat well with an electric mixer.
Measure sugar and cornstarch into a small mixing bowl, stirring well to combine.
Add sugar mixture, 4 cups of milk and pinch of salt to beaten eggs.
Cook mixture over medium heat, stirring constantly; adjust heat if necessary so that water simmers constantly but does not reach a hard boil.
Continue to cook, stirring constantly, until mixture turns an even, golden color and begins to thicken slightly (approximately 20 minutes).
Remove top of double-boiler from heat immediately and stir in vanilla extract.
Allow custard to cool slightly, and then check the consistency.
If it is too thick, you may use as much as one additional cup of milk to thin it without compromising the texture or flavor (cold is fine– no need to heat it first).
If any solid’pips’ have formed, pour custard through a mesh strainer to remove.
(That sometimes happens if the heat gets a little too high. Won’t hurt you, but they’re not very appealing.) This may be served warm or cold, but we much prefer it chilled.
Servings: 10
Time preparation: 30 min.
Time total: 30 min.