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1
Combine milk and 1 tbsp sugar in a heavy saucepan, scald, and remove from heat.
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2
In a separate bowl, whisk the egg yolks and 1/2 tbsp sugar together.
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3
Temper yolks with the scalded milk, then whisk everything back into your pot.
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4
Return pot to medium heat, add 8 tbsp (1/2 cup) of sugar.
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5
Bring custard to the boil, stirring constantly, then IMMEDIATELY remove from heat (otherwise your custard will be lumpy).
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6
Add 1/2 tsp vanilla extract, or any flavor extract of your choice!
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(nutty flavors, mild spices, coffee, and chocolate work best).
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Serve hot and fresh or chilled.
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Tip: Many people (myself included) consider the skin on top the best part of the custard.
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10
If you don't like custard skin, however, you can cover your cooling container with any airtight seal like a tupperware lid or plastic wrap.
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11
Just don't put it in a glass jar and screw the top on!
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EDIT: People have been having trouble getting this to thicken, like in the comment.
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DON'T make this recipe unless you're willing to experiment.
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14
I need to do something to fix it, but I don't know how to make the recipe private -- sorry sorry everybody!
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15
Thanks to jetta_mel for pointing out the trouble with it!
