To a medium saucepan, add the milk and  sugar over medium heat, bring to a simmer (do not boil).

Meanwhile, add the eggs to a large mixing bowl.  Whisk in the cornstarch until smooth. Whisk well until there are no lumps. Slowly drizzle while whisking ⅓ of the hot milk into the egg mixture. This will temper the eggs and stop them from curdling or cooking. 

Turn the heat off. Slowly add the egg mix to the milk while constantly whisking until thickened, scraping the bottom so it doesn’t stick and get lumpy. Once the custard has thickened, remove from the heat. If it is too thick, whisk in more milk until it reaches the consistency you like.

This recipe yields approximately 3 cups/1 ½ pints.