Custard (2)

In a small saucepan put the egg yolks and sugar with a wooden spoon or whisk machined along the eggs until they become swollen and foamy.

Put the milk on the fire and bring it almost to the boil.

Pour the milk in small amounts, on eggs, processing them vigorously with a whisk or spoon.

Bring the cream to the fire, and always mixing with spoon Cook bringing it close to boiling, but minding well not to lift the boil otherwise the cream you rend.

When you see that will be slightly thickened and velerà the spoon, remove from heat, then transfer to a terrinetta and allow it to cool, mixing occasionally.

This cream can be flavoured with a little grated orange or lemon, or with the vanillin.