Name: Vanilla Custard
Ingredients: 2 cups whole milk; 6 egg yolks; 1/2 cup sugar; 1 teaspoon vanilla extract

Vanilla Custard

In a medium saucepan, heat the milk over medium heat until it's just about to boil. Remove from heat.
In a separate bowl, whisk the egg yolks and sugar together until they're light and fluffy.
Gradually pour the hot milk into the egg yolk mixture, whisking constantly. Be careful not to add the milk too quickly, or you'll end up with scrambled eggs!
Pour the mixture back into the saucepan and place it over medium heat.
Stir the mixture constantly with a wooden spoon, making sure to scrape the bottom of the pan to prevent the custard from burning.
Continue cooking the custard until it thickens enough to coat the back of the spoon. You'll know it's ready when you can draw a line through the custard on the spoon and it stays put.
Remove the pan from the heat and stir in the vanilla extract.
Strain the custard through a fine-mesh sieve to remove any lumps or cooked egg bits.
Transfer the custard to a bowl and cover it with plastic wrap, making sure the wrap touches the surface of the custard to prevent a skin from forming.
Chill the custard in the refrigerator for at least 2 hours, or until it's completely chilled.

Serve the custard on its own or use it as a filling for pies, tarts, or other desserts. Enjoy!

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