I have this recipe (from a really great book that has never failed me) for a custard and it says to
- Bring the milk to the boil.
- Put to the side for 10 mins.
- Whisk the yolks and sugar.
- Return the milk to the boil.
- Add milk to eggs.
- Heat till thick.
But why the double boil step? It has made a lovely thick custard, my best recipe yet.
Edit: I have eaten it now and it was the most scrummy custard I have ever eaten. but that may be the 4 egg yolks and double cream :)