Stove top vanilla custard is one of those forgotten classics – serve it warm or cold with berries, so simple, so perfect.  This is also a great base for a coconut cream pie – just fold in sweetened coconut into the warm custard (about 1/3 cup) and pour in a graham cracker crust.  I like it by the spoonful out of the refrigerator..

2 Egg Yolks

1/3 cup White Sugar

3 Tbs Cornstarch

1/4 tsp Salt

2 1/2 cups Whole Milk

1 1/2 tsp Vanilla Extract

• Combine all but the vanilla in a sauce pan
• Over medium heat whisking constantly bring to a boil
• Reduce the heat and continue to whisk until the pudding begins to thicken, about 2 minutes
• Take off the heat and whisk in  the vanilla
• Serve warm over berries or chill in the refrigerator and serve cold