Egg Custard

Slow and steady wins the race


  1. 2 cups milk
  2. 2 eggs
  3. 1 cup sugar
  4. 2 tbs butter
  5. 1 tsp vanilla extract
  6. Pinch salt


  1. Add milk, sugar, vanilla, and salt to a sauce pan. On med. heat til bubbles for on the side.

  2. Meanwhile whisk eggs in a bowl.

  3. Slowly whisk 1/2 cup of hot milk in to eggs. Add bowl slowly to the pan of hot milk. Whisking.

  4. Still on med. Continue to heat liquid, stirring constantly, until it thickens. It should coat the back of a spoon. Run a finger down it. If it doesn’t run through the print, it’s done.

  5. Off heat whisk in butter until fully melted in.

  6. Chill for at least an hour.

Source: Read Full Article