Active time: 20 min Start to finish: 20 min
Cooks' note:
• Custard sauce keeps, its surface covered with plastic wrap and chilled, 2 days.
Recipe information
Yield
Makes about 2 cups
Ingredients
1 1/2 cups whole milk
6 large egg yolks
1/3 cup sugar
Preparation
Bring milk just to a boil in a 3-quart heavy saucepan and remove from heat. Whisk together yolks, sugar, and a pinch of salt in a bowl and add hot milk in a slow stream, whisking. Pour custard into pan and cook over moderately low heat, stirring constantly, until slightly thickened and a thermometer registers 170°F. Pour through a fine sieve into a pitcher and serve warm.
