Hello, I'm a culinary enthusiast with a passion for creating delicious and comforting desserts. One of my favorite recipes to make at home is boiled custard. It's a classic dessert that can be savored on its own or used as a base for other desserts like trifle or fruit pies. Here's a detailed guide on how to make it:

### Ingredients:
- 4 cups of whole milk
- 1 cup of granulated sugar
- 1/2 cup of cornstarch
- 1 tablespoon of pure vanilla extract
- 8 large eggs

### Directions:

#### Step 1: Prepare the Double Boiler
Set up your double boiler by filling the lower pot with water. Make sure there's enough water so that it doesn't evaporate completely during the cooking process. The water should not touch the bottom of the upper pot to prevent the eggs from scrambling.

#### Step 2: Heat the Milk
In the upper pot of the double boiler, add the milk. Heat the milk over medium heat until it's steaming but not boiling. The milk should be hot enough to cook the eggs without curdling them.

#### Step 3: Beat the Eggs
While the milk is heating, crack the eggs into a large mixing bowl. Beat the eggs together until they are light and frothy. This step is crucial for incorporating air into the mixture, which will give your custard a smooth and creamy texture.

#### Step 4: Mix in the Sugar and Cornstarch
Add the sugar and cornstarch to the beaten eggs. Mix well to ensure that the sugar and cornstarch are fully dissolved. The cornstarch acts as a thickening agent, so it's important to eliminate any lumps.

#### Step 5: Temper the Egg Mixture
To prevent the eggs from cooking too quickly and curdling, you need to temper the mixture. Slowly pour about a cup of the hot milk into the egg mixture, whisking constantly as you do so. This will gradually raise the temperature of the eggs without cooking them.

#### Step 6: Cook the Custard
Once the egg mixture has been tempered, pour it back into the upper pot with the remaining milk. Cook the custard over medium heat, stirring constantly. It's important to use a whisk or a wooden spoon to ensure that the custard cooks evenly and doesn't stick to the bottom of the pot.

#### Step 7: Check for Doneness
The custard is done when it thickens to the point where it can coat the back of a spoon. This usually takes about 10-15 minutes of cooking. Be careful not to overcook the custard, as it can become grainy and lose its smooth texture.

#### Step 8: Flavor and Cool
Remove the custard from the heat and stir in the vanilla extract. The vanilla will add a rich, sweet aroma to the custard. Allow the custard to cool slightly in the pot, then pour it into a clean container.

#### Step 9: Chill and Serve
Refrigerate the custard for at least 4 hours, or until it's thoroughly chilled. This will allow the custard to set and firm up. Serve the custard cold, with a sprinkle of nutmeg or cinnamon on top for an extra touch of warmth and spice.

#### Tips:
- Make sure to use a double boiler to cook the custard gently and avoid curdling.
- Always temper the egg mixture to prevent it from cooking too quickly.
- Stir constantly while cooking to ensure an even texture.
- Overcooking can lead to a grainy custard, so keep a close eye on it.

Now, let's move on to the translation.

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DirectionsInto the lower pot of a double boiler, add water. In the upper pot, add milk. Heat through over medium heat.Beat eggs together until light. Add sugar and mix well. ... Cook, stirring constantly until it will coat a spoon. Do not over cook.read more >>