Bring the milk to scalding point (see page 233) in a non- stick pan. Meanwhile, mix the egg yolks, sugar and vanilla extract in a bowl, then gradually whisk in the hot milk.
Wipe out the pan, pour in the egg mixture, then cook, stirring constantly, over a medium heat, until the custard thickens. Do not let it boil or it will curdle. Serve at once.
- 600 ml (1 pint) full-cream milk
- 6 egg yolks
- 3 tablespoons caster sugar
- a few drops of vanilla extract