Things You'll Need:
- 2cups milk
- 3eggs
- 1/3cup sugar
- 1/8teaspoon salt
- 1teaspoon vanilla
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Step 1
Preparation: Heat milk in small saucepan until hot. (Instant-read thermometer should register 170°F.) Do not boil.
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Step 2
Whisk eggs in top of double boiler until well blended. Add sugar and salt; whisk until blended. Stir in hot milk.
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Step 3
Fill bottom of double boiler with water to 1 inch below level of top pan. Bring water just to a boil; reduce heat to low. Place top of double boiler over hot, not boiling, water.
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Step 4
Cook and stir over low heat 10 to 12 minutes until egg mixture thickens and instant-read thermometer registers about 170°F. (Mixture should coat back of spoon. Run fingertip across back of spoon; if mark remains, mixture is ready.) Do not boil. Custard will thicken as it cools.
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Step 5
Immediately remove top of double boiler from heat. Stir in vanilla. For a smoother texture, strain through wire mesh sieve into medium bowl; cover and refrigerate until ready to use.
