Combine 2 tablespoons of the sugar with the egg yolks in a small bowl, mixing well to combine.

In a small saucepan over medium heat, heat milk, butter, and remaining 1 tablespoon sugar. Do not allow to boil. Remove from heat. Temper the egg yolk mixture by stirring in about 1 tablespoon of the warm milk mixture to the egg yolk mixture. Continue adding the warm milk mixture by tablespoons until you have added about half of it to the yolks. This will prevent the eggs from “curdling” (cooking).

Pour the warmed yolk mixture back into the milk pan and place over low heat. Beat constantly with a whisk until the mixture has thickened, about 7 minutes.

Remove from heat and whisk in yoghurt, vanilla, and nutmeg to combine. Serve over fresh berries or cake.

Makes 6 servings.

Click here to view the Next Recipe!