2 cups of whole milk
4 egg yolks
2 teaspoons vanilla
1-1/2 tablespoons cornstarch
1/4 cup sugar
1. In a saucepan over medium heat, combine milk and vanilla, Stir continuously for 5 minutes. Remove from heat when mixture is hot but not boiling.
2. Whisk together egg yolks, cornstarch and sugar until well-blended. Pour egg mixture into hot milk and whisk constantly so eggs don't scramble.
3. Return custard mixture to stove over low heat. Stir 8-10 minutes until custard has thickened. Do not boil or custard will curdle. Serve warm or refrigerate 20 minutes and serve cold.