Milk and Egg Custard

Heat the Milk In a medium saucepan, heat the milk over medium heat until it just starts to simmer. Remove from heat and set aside.

Whisk the Eggs Mixture In a large mixing bowl, whisk together the eggs, sugar, vanilla extract, and salt until well combined.

Combine the Milk and Egg Mixture Slowly pour the heated milk into the egg mixture, whisking constantly to prevent the eggs from curdling.

Cook the Custard Place the saucepan back on the stove and set it over low heat. Pour the egg and milk mixture back into the saucepan and cook, stirring constantly, until the custard thickens enough to coat the back of a spoon.

Cool and Serve Remove the saucepan from heat and let the custard cool to room temperature. Once cooled, transfer the custard to individual serving dishes or a large bowl.

Chill and Serve Refrigerate the custard for at least 2 hours, or until fully chilled. Serve cold.