Velvety Vanilla Custard

From "Nesting: It's a Chick Thing," by Anne Mahler Beanland and Emily Miles Terry

• Ready In: 20 mins
• Serves: 6

Ingredients

• 5  egg yolks, beaten
• 1 1⁄2 cups milk
• 1⁄4 cup sugar
• 1 1⁄2 teaspoons pure vanilla extract
•  fresh berries (optional)

Directions

1. In a heavy medium saucepan, use a wooden spoon to combine yolks, milk and sugar. DO NOT PREHEAT SAUCEPAN.
2. Cook over medium heat, stirring continuously, until the custard just coats the back of a clean metal spoon. Remove from heat and stir in vanilla.
3. Place saucepan in a large bowl of ice water for about 2 minutes to cool. Keep stirring!
4. Pour custard into a bowl (or individual serving bowls) and cover surface with plastic wrap to keep a skin from forming on the surface. Chill for at least 2-3 hours. Sprinkle with fresh berries if desired, and serve.