1 L · Medium · 60 min · ₭ Cheap

This is a delicious recipe and easy to make as long as you are patient, stirring the milk with a wooden spoon as it thickens. It will pair very well with a cake, since you won't be using the egg whites, you can make an Almond Cake at the same time to use them instead of wasting them.

Ingredients

• 6 eggs
• 1 L of whole milk
• 100 g of sugar
• ½ teaspoon of vanilla extract

Preparation

1. Separate the 6 yolks from the egg whites. We won't use the egg whites for this recipe so you can keep them in the fridge.

2. Using a whisk, whiten the egg yolks with the powdered sugar in a large salad bowl.

3. Put the milk in a saucepan with the vanilla extract, bring to almost a boil then remove from the heat immediately.

4. Let the milk cool down for a minute then pour it little by little into the salad bowl with the eggs and sugar, mixing quickly with the whisk so as not to cook the egg yolks.

5. Return the milk to the saucepan on the heat and heat over medium to high heat for about 20 minutes, stirring constantly with a wooden spatula, until the cream thickens. Stop when the cream covers the spoon.

6. Pour the custard into a salad bowl to stop the cooking and let it cool, then keep it in the refrigerator until ready to eat.

Tools you will need for this recipe

• stand mixer
• saucepan