- 200 ml milk
- 2 egg yolks
- 30 g white sugar
- 1 ml vanilla extract
Scald the milk over high heat. Cream the yolks, sugar and vanilla together. Whisk in a little bit of the warm milk to the egg mixture. Add the remaining milk to the eggs and whisk.
Transfer to a clean saucepan, place back on the heat and while stirring constantly, cook custard until nappe stage (When the custard covers the back of a wooden spoon).