English or Stirred Custard

The principle of making a stirred custard is that of poaching egg yolks in scalded milk or different types of cream. Here is the way to make a perfect custard without trauma and trepidation. Start with the medium amount given below for a first exercise, then, when you feel secure, move on to a larger batch and make yourself some real ice cream.

Have at hand a flat-bottomed, wide, and low-sided pan known as a sauteuse, a wooden blunt-end spatula or a wooden spoon with a wide spoon end, and a medium-size whisk, as well as, if you wish, an instant thermometer and a big bowl full of ice cubes, just in case you feel insecure for your first try. Once you have made this custard, you will need neither thermometer nor ice again.