I'm not much of a baker, but with the milk scaled and cooled to gently warm the custard did not break and the custard was not soggy.
I cut the sugar back some since it seemed like an awful lot compared to other custard recipes and it was good that way.
Don't over-cook it.
I cut the sugar back some since it seemed like an awful lot compared to other custard recipes and it was good that way.
Don't over-cook it.
