Originally Posted by PrincessFiona60
8 oz egg yolks
8 oz sugar
2 pt milk
0.5 oz vanilla
In the top of a double boiler: Whip the egg yolks, sugar and vanilla together until thick. Scald the milk in a separate pan and slowly stir it into the egg mixture, beating constantly. Cook over hot water bath, stirring constantly, until it begins to thicken.
Cool the custard sauce in the fridge or over crushed ice, stirring occasionally to keep it smooth.
It is easy to use this as a base for Bavarian Cream:
Makes 3 quarts
1.5 oz gelatin
10 oz cold water
2 pt heavy cream
Soak the gelatin in the cold water. Stir in the softened gelatin into the hot custard until it is dissolved. Then cool the custard as above.
Meanwhile, Whip the cream until it forms soft peaks. Do not over whip.
When the custard is very thick, but not yet set, fold in the whipped cream.
Pour into molds or serving dishes or use to fill donuts, cupcakes, etc.