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Easy
By Pierre Hermé
Published 2014
Mix the yolks with the sugar. Bring the milk to a boil and pour it over the yolks and sugar. Whip and return to the pan before cooking it to 180°F (85°C). Run a finger along the back of a spatula coated with custard: it’s ready if the track remains visible. Allow to cool and store in the refrigerator.