A rich, full-bodied custard, served warm as a sauce, as a pie filling, or eaten alone.
Preparation Time: 10 mins
Cooking Time: 5 mins
Yield: 12 x level tablespoons (for sauce)
Scald milk in a small saucepan.
In a bowl whisk together eggs and sugar: gradually adding hot milk.
Return mixture to pan and cook on medium heat, stirring constantly with a wooden spoon for 3 to 5 minutes or until slightly thickened.
Remove from heat and strain through a fine sieve into a clean bowl. Stir in vanilla.
Cool and refrigerate until chilled; or, serve warm if serving as a sauce.
To serve as a dessert, spoon into four dessert dishes and sprinkle with nutmeg or cinnamon, or can top with a little caramel.
Serving suggestions are not included in the nutritional analysis.
Make sure you do not over-cook or boil custard, as it will curdle.
For a 9-inch pie filling, double the recipe.