Southern Boiled Custard

12 egg yolks
1½ cups sugar
2 quarts milk
2 tsp. vanilla

Beat egg yolks and sugar until light and fluffy. Bring the milk to "boiling point" on a candy thermometer, in a heavy saucepan. Stir hot milk into egg yolk mixture. Return to saucepan and simmer on lowest heat for 15 minutes, stirring constantly. Add the vanilla. Chill at least 1 hour before serving.

Serve topped with whipped cream.





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