Basic Custard

• 3 egg yolks
• ¼ cup (1 ¾ oz./50 g)

Whisk the egg yolks (1) and sugar together until pale and thick. Pour the mixture into a saucepan and add the milk and cream (2). Cook slowly over low heat, stirring constantly, until the mixture coats the back of a spoon and has thickened slightly. The temperature should be between 180°F–187°F (82°C–86°C) (3). It is best, however, to