Italian Custard

Instructions

1. In a medium-sized saucepan, heat the whole milk over medium heat until it begins to simmer. Do not let it come to a full boil. Stir occasionally to prevent the milk from scalding.
2. In a large mixing bowl, whisk together the sugar and egg yolks until the mixture is smooth and pale yellow.
3. Add the cornstarch to the egg yolk mixture and whisk until fully incorporated and smooth.
4. Slowly pour half of the hot milk into the egg mixture, whisking constantly. This allows the eggs to gradually warm up without curdling.
5. Pour the tempered egg mixture back into the saucepan with the remaining milk. Return the pan to medium-low heat, stirring constantly, until the mixture thickens to a custard consistency, about 5 minutes.
6. Remove the saucepan from the heat. Stir in the vanilla extract and a pinch of salt.
7. Transfer the custard to a bowl and cover it with plastic wrap, ensuring the plastic touches the surface of the custard to prevent a skin from forming. Allow it to cool to room temperature before refrigerating until thoroughly chilled, at least 2 hours.