Published May 1, 2008. From ATK Books
We prefer to use 2 percent milk in this recipe, although any type of milk (even skim) can be used, resulting in varying degrees of richness. Note that the custard will look barely set once it reaches its doneness temperature of between 170 and 175 degrees, but it will firm up as it chills in the refrigerator. Be careful when working with the hot caramel in step 1.