Pouring Custard

1. Mix Egg Yolks

Lightly mix the egg yolks in a small bowl using a whisk until they are just combined.

2. Heat Milk

In a heavy-bottomed pot, heat the milk along with sugar and either a vanilla bean or a splash of vanilla extract until it begins to steam with small bubbles forming at the edges.

3. Temper Egg Yolks

Take a ladleful of the hot milk and slowly whisk it into the egg yolks to temper them.

4. Thicken Custard

Pour the tempered yolks back into the pot with the remaining hot milk. Stir constantly until the custard thickens and can coat the back of a spoon, reaching a temperature of about 170°F.

5. Strain Custard

Remove the custard from the heat and strain it through a fine mesh strainer into a clean bowl. If you used a vanilla bean, remove it and scrape out any remaining seeds back into the custard.

6. Cool Custard

Allow the custard to cool at room temperature, stirring occasionally. If not serving immediately, cover it with plastic wrap and chill it in the refrigerator.

7. Serve Custard

Stir the custard to ensure it's silky smooth and serve over desserts or on its own.