Place all the ingredients in a pot with a thick bottom.
Heat it slowly and stir constantly till it gets thicker (Stiring is essential! You don’t want to make ‘scrambled eggs’, but a smooth custard).
Cook it for another minute or two. When the custard is ready strain it immediately through a sieve in order to get rid of all the small egg pieces.
It’s ready! Cool it down and use for different desserts or serve in a glass. You may also place the custard in a jar and keep it in the fridge for about 10 days.