Traditional Homemade Vanilla Milk Custard

Separate the yolk from the ¹/₂ piece Eggs size M into a heatproof mixing bowl.

Add the 5 tsp Sugar, 3 tsp Corn starch, and 26 ml Milk to the egg yolk, whisking vigorously until completely smooth and free of lumps.

Pour the remaining 104 ml Milk into a small saucepan and heat over medium heat until hot and steaming, just before it begins to boil.

Gradually pour a steady, thin stream of the hot milk into the egg yolk mixture while whisking continuously to temper the eggs without scrambling them.

Return the entire tempered mixture back into the saucepan and place it over medium-low heat.

Cook while stirring constantly with a whisk until the custard thickens and begins to gently bubble, then continue cooking for 1 minute to cook out the starch.

Remove the saucepan from the heat and stir in the 2 ml Vanilla Extract until thoroughly blended.

Divide the hot cream evenly between two serving dessert bowls and refrigerate for at least 2 hours before serving chilled.