World Recipe Custard

Whisk together the egg yolks and granulated sugar in a medium bowl until the mixture becomes pale and thick, about 2-3 minutes.

Add the cornstarch to the egg and sugar mixture, whisking continuously to combine thoroughly and eliminate any lumps.

Heat the heavy cream in a saucepan over medium heat, stirring occasionally, until it reaches a gentle simmer with small bubbles forming around the edges.

Slowly pour the hot cream into the egg mixture while whisking constantly to temper the yolks and prevent scrambling.

Transfer the combined mixture back into the saucepan over medium heat, whisking constantly.

Cook while stirring continuously until the custard thickens and coats the back of a spoon, about 5-7 minutes.

Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and ensure a smooth texture.

Serve the custard warm or transfer to serving dishes and refrigerate until chilled, depending on preference.