Creamy Custard

Place a saucepan over low heat with the milk and a few drops of vanilla, then bring to a simmer

In another saucepan, whisk together the sugar and egg yolks until well combined

Gradually add the hot milk to the sugar mixture, whisking constantly to dissolve the eggs and sugar completely

Remove from heat and continue whisking as it thickens slightly

When the cream starts to thicken, remove from heat and stir in the softened gelatin leaves that have been soaked in cold water and then wrung out with your hands

Whisk well and then transfer the creamy custard to a serving dish, allowing it to cool and occasionally whisking to prevent a skin from forming on its surface