4 – 6 eggs
1 ltr fullcream milk
vanilla sugar or sugar (1TBSP) and vanilla essence.
Warm milk and sugar to blood temp – pour onto beaten eggs – beating the eggs whilst pouring.
Transfer mixture back to saucepan – heat until mixture thickens.
* For thicker custard use more egg yolks (not whites)
* Do not allow custard to boil or whites will congeal in the mixture.