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1 In a 4-quart saucepan, combine milk and half of sugar.
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Set over high heat, and cook, stirring occasionally, until mixture comes to a boil, about 5 minutes.
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2 Meanwhile, in a medium bowl, whisk yolks and remaining sugar until smooth, heavy, and pale yellow, about 30 seconds.
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3 When cream mixture just comes to a boil, whisk, remove from heat, and, in a slow stream, pour half of cream mixture over yolk-sugar mixture, whisking constantly until blended.
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4 Return pan to stovetop over low heat.
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Whisking constantly, stream yolk-cream mixture back into pan.
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5 With a wooden spoon, continue stirring until mixture registers 165 to 180 degrees on an instant-read thermometer, about 2 minutes.
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Do not heat above 180 degrees, or eggs in base will scramble.
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Mixture should be slightly thickened and coat back of spoon, with steam rising, but not boiling.
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(If you blow on the back the of spoon and the mixture ripples, youve got the right consistency.)
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6 Pour into a clean airtight container and refrigerate for 12 to 24 hours before using.
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7 Use base within 3 to 5 days.
