Custard (drinkable)

Recipe courtesy of Clara Powers of Chapel Hill.

1 1/2 cups sugar
4 tablespoons cornstarch
1/4 teaspoon salt
4 cups whole milk
8 egg yolks, beaten
4 tablespoons sweet butter
4 teaspoons real vanilla

Combine sugar, cornstarch and salt in the top of a double boiler; slowly stir in milk and cook over boiling water covered for 10 minutes. Uncover and cook for 10 more minutes. Beat egg yolks until fluffy. Slowly add 1/2 cup hot milk mixture to beaten eggs and slowly add eggs to the pan, stirring vigorously. Add butter, a tablespoon at time, stirring until each is incorporated. Cook 2 more minutes, stirring as custard thickens. Remove from heat and stir slowly, cooling the custard until you can stick your finger into it. Add vanilla and gently stir to combine. When custard is cool, cover the surface with plastic wrap and refrigerate. Store in a 3 to 4 quart container with a tight-fitting lid.

Yield: 8 servings