Using a wire whisk, gently stir egg yolks. Temper scalded milk mixture into yolks by slowly adding approximately 1 ⁄2 cup (125 milliliters) of it into yolks. Cook mixture over low heat until it coats...

Using a wire whisk, gently stir egg yolks. Temper scalded milk mixture into yolks by slowly adding approximately 1 ⁄2 cup (125 milliliters) of it into yolks.

Cook mixture over low heat until it coats back of spoon (nappe) or until it reaches 180°F (82°C), stirring constantly with a heat-resistant spatula.