Custard
Instructions
The secret to making this very easy dessert sauce is to add the warm milk to the egg, sugar and flour mixture little by little, on a low heat, stirring constantly.
Simmer the milk (keeping half a glass aside) in a large casserole with the vanilla pod (1), then remove it from the heat and let it steep for 10 minutes.
In another bowl (2) work the yolks with the sugar (3) with the help of an electric beater, until you get a frothy and whitish cream (4); drizzle one third of the warm milk into the mixture (5), then add the flour little by little (6).
Keep on whisking with the electric beater (7), remove the vanilla pod (8), which you've left to steep in the milk, and add the egg, flour and sugar mixture into the casserole little by little, stirring with the whisk (9).
Now bring everything to a boil (10) and, stirring constantly, let it simmer on a low heat for few minutes until the mixture has thickened (11), beating it constantly with the whisk to avoid lumps, and adding alternately the cold milk you've kept aside.
Remove it from the heat and let the cream cool down, stirring occasionally. Your custard is ready (12).
