1 liter of cream
4 eggs
2 1/4 cups of sugar
vanilla extract to taste
1 liter of cream
4 eggs
2 1/4 cups of sugar
vanilla extract to taste
Bring the cream to a boil, let it simmer and wait for it to cool down
In a bowl, lightly beat the eggs
Add them to the cooled cream, along with the sugar and vanilla extract
Heat it gently over low heat until the cream thickens and forms curds
Stir occasionally to prevent the curds from breaking apart
The custard is ready when you see the bottom of the pan.
