• 2 cups – Milk (whole, 2%, or 1%)
• 1 cup – Sugar
• 1/4 teaspoon – salt
• 6 Egg yolks, beaten
• 2 tbsp – vanilla extract
• 4 cups – chilled whipping Cream
- Scald milk in a double boiler or heavy saucepan. (Scald by simmering the milk over medium heat until the milk reaches approximately 175 degree F. Then remove from the heat.)
- Combine sugar, salt, and egg yolks in a separate bowl and whip them together with a wire whisk or a hand mixer until the mixture thickens enough to leave a trailing on the surface, approximately 3 minutes.
- Gradually add the scalded milk to the thickened egg mixture.
- Beat on low or whisk while slowly pouring in 3/4 to 1 cup of milk at a time.
- Do not over beat; beat just until the milk is evenly mixed into the egg mixture.
- Once all the milk has been added into the egg mixture, pour the combined ingredients back into the double boiler or saucepan.
- Cook over medium-low heat until the mixture almost reaches boiling point, approximately 180 degree F.
- Stir constantly and do not allow mixture to boil (boiling may cause it to curdle).
- When the custard has thickened properly, remove it from the heat and allow it to cool before placing it in the refrigerator to chill.
- Pour the custard into a glass bowl and cover the surface with plastic wrap to prevent a film from forming on the surface.
- After the custard has cooled, place it in the refrigerator for at least 4 hours and serve.
Recipe courtesy of Shilpa terrence