- In a heavy saucepan or double boiler, off the heat, beat the egg yolks with the sugar until smooth.
- Gradually whisk in the hot milk. Add the cream. Cook over low heat, stirring constantly with a wooden spoon or spatula, taking care to scrape the bottom and corners of the pan, until the cream thickens and coats the back of the spoon. Remove from the heat.
- Add the vanilla. Let cool. Cover and refrigerate until completely chilled, about 2 hours.
- Serve cold with floating islands, fruit or unfrosted cakes.
If you cook the custard over direct heat, you can add about 10 ml (2 teaspoons) of cornstarch. This is not common practice but it is a lump-free sauce insurance.
The custard will keep for up to 3 days in refrigerator.
Change the flavour!
For a coffee custard sauce ...
Add 45 ml (3 tablespoons) of coarsely crushed coffee beans to the hot milk, cover and let steep for 5 minutes. Strain the flavoured milk through a sieve lined with cheesecloth and continue with the recipe.
Lime Replace the vanilla extract with 20 ml (4 teaspoons) of grated lime zest. Add the lime zest to the hot milk, cover and let steep for 5 minutes. Strain the flavoured milk through a sieve lined with cheesecloth and continue with the recipe.
Chocolate Add 60 ml (1/4 cup) of sifted cocoa powder and 15 ml (1 tablespoon) of sugar to the egg and sugar mixture. Continue with the recipe.