1 1/2 cups whole milk 5 large egg yolks 1/3 cup sugar pinch of salt 1 teaspoon vanilla
The cool-down step requires transferring the hot mixture to a chilled bowl. For best presentation pour through a fine mesh sieve into the chilled bowl. Normally the chilled bowl is really two bowls that nest with room for ice in between. At home I use nested glass or metal bowls, but on the road almost any bowl that allows heat transfer sitting in a bag with some ice works as a quick replacement. It is important while cooling to stir frequently until thickened.
Serve immediately or cover with a piece of plastic wrap by placing it directly onto the custard. Refrigerate until ready to use.
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.