Ingredients
- Milk4 cups
- Butter1 knob
- Sugar2 1/2 cups
- Vanilla2 tsp
- Cornstarch2 cups
- Eggs2 Beaten
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Preheat the oven at 350F.
In a non-stick medium pot, add the milk, butter, sugar, and vanilla; bring to a boil, and reduce heat to low.
In a large bowl, add the eggs and the cornstarch and mix well. Slowly add 1 cup of the milk mixture, mixing constantly to temper the eggs. Keep adding more milk until the mixture is soft and has no lumps.
Add the mixture to the pot SLOWLY and mix constantly using a wooden spoon.
Keep cooking and mixing for a few more minutes until the mixture gets thick, you will know when it is ready when passing a spoon at the bottom of the pot creates a line that separates the mixture.
Remove from heat and pour into the pyrex (no need to grease it ( I use an 11 by 8-inch pyrex).
Cover with foil and cook for approximately 50 min. Remove the foil after 30 min of cooking to allow the top to get a light brown color. Let it cool completely before serving.
