Vanilla Custard



- 8 egg yolks                                                                                        - 175 g sugar cane

- 1 liter milk                                                                                        - 1 tablespoon vanilla sugar

Boil the milk.
Add vanilla powder into milk and let infuse for 15 minutes or more.
In a bowl, combine egg yolks with the sugar, whisk until light. Thin with milk slowly and stirring constantly.
Pour the mixture into a saucepan. Turn to low heat, until topping thickens, stirring constantly to avoid boiling.
Allow cooling, turning occasionally, then refrigerate and serve chilled.