Custard

Heat four cups cream or whole milk do not boil
Not over 180 degrees
Just heat med low for 15 min best steep with fresh vanilla
Meanwhile whisk 8 egg yolks on high for five min Until fluffy
Add  half cup Plus two tbl sugar mix well

Add two tsp vanilla whip again Once milk is to right temp Temper egg mixture adding fourth cup.mix on low not to cook eggs but temper then add rest of cream Bake at 300 in water bath For 40 min Cool and refrigerate two hours Sprinkle. With brown or white sugar Cook sugar for crunchy topping

recipe to try
3 whole eggs
2 egg yolks
1/2 c sugar
3 c milk
1 tsp vanilla
1/4 tsp grated nutmeg
preheat oven to 165
butter 1 quart baking dish and place in a roasting pan which has enough hot water to come halfway up the sie of the baking dish. Place in the oven to heat.
Combine the eggs, egg yolks and sugar, and whisk until thick and pale
heat the milk to boiling point and slowly add to the egg mixture stirrig constantly. Stir in the vanilla. Strain through a sieve into the baking dish and sprinkle with nutmeg. Place in the roastig pan and bake for 45 min. until set
the custard is set when a knife insterted in the center comes out clean.