Colonial Custard

Directions

1. 1
   Heat the milk in a two quart double boiler. Place a thermometer into the milk so that you can monitor the temperature.
2. 2
   In a medium bowl, whisk together the eggs and sugar.
3. 3
   When the milk reaches 120 degrees F, add about 1/4 cup of the hot milk into the egg mixture to temper it. Make sure to stir rapidly as you do this. (This helps to keep the eggs from scrambling).
4. 4
   Now add the egg mixture into the double boiler with the remaining milk. Continue heating and stirring until the mixture reaches 180 degrees F.
5. 5
   When finished, strain the hot mixture through a sieve into a bowl. You do this in case you scrambled some of the egg.
6. 6
   Add the vanilla into the mixture.
7. 7
   Serve warm or chilled. If you like, you can add some rum or Jack Daniels.
8. 8
   You could sprinkle it with cinnamon like I did, or shave some
9. 9
   chocolate over the top.
10. 10
    Refrigerate leftovers.