Basic Custard

2 cups milk
1/4 cup cornstarch
1/3 cup sugar
1/4 tsp salt
6 egg yolks


In 2-quart saucepan, stir everything but egg yolks until smooth. 
Cook over medium heat stirring constantly until mixture is thickened and boils, about 5 minutes. 
Remove pan from heat. In small bowl with wire whisk, beat egg yolks. 
Stir in small amount of hot milk mixture. 
Slowly pour yolk mixture into milk mixture, stirring rapidly to prevent lumping.
Return the saucepan to the heat. 
Cook, stirring constantly with a whisk until mixture thickens and coats a spoon (do not boil). 
To check thickness, lift metal spoon from custard and hold up 15 to 20 seconds. 
Spoon should not show through mixture when it is the correct consistency.
Pour into custard cups, chill overnite.

8 servings