Many folks use custard as a rich sauce for certain desserts, but in the South, we make it a little bit thinner and drink it! Yes, it's decadent and reserved for holidays and celebrations, but it's a drink you won't soon forget.
Makes about 2 quarts
- 1/2 gallon (8 cups) milk or half-and-half
- 1 cup granulated sugar, divided
- 7 egg yolks
- 2 teaspoons vanilla extract
- Pour the milk into a large pot and whisk in 1/3 cup granulated sugar.
- Cook over medium heat until a thin skin forms on the top — do not boil.
- Meanwhile, whisk together the remaining sugar and the egg yolks until well-blended and pale yellow in color.
- When the skin has formed on the milk, remove it from the heat. Scoop out about a cup and pour it into the bowl with the yolks and sugar.
- Whisk to combine, and then add another cup of milk and mix it in.
- Now that the eggs are tempered, pour that mixture into the pot of milk and whisk until fully combined.
- Return the pot to the heat and cook the mixture over medium-low heat, stirring frequently, until it coats the back of a wooden spoon. This will take around 10-15 minutes.
- Once you've achieved the proper thickness, remove the pot from the heat and stir in the vanilla.
- Let the custard cool in the pot for a few minutes, stirring occasionally, and then pour it into 2 quart jars or whatever container you have on hand.
- Keep refrigerated! Some people drink this warm, but I like it best when it's well-chilled.