Bring 1 cup heavy cream and 1 cup whole milk barely to a boil.
1
Watch carefully that it doesn't boil over.
2
Stir together 1/3 cup sugar and 5 egg yolks in heat proof bowl.
3
Pour the hot cream/milk slowly into the eggs while stirring.
4
Poor mixture back into the saucepan.
5
Whisk continually over medium heat until just below the boiling point.
6
Make sure the utensil can reach into the corners of the pot where eggs may curdle. Add 2 tsp vanilla extract.
7
The custard is the right consistency when it coats the back of a wooden spoon.
8
Pour through a fine mesh strainer. Store in the refrigerator.
9
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