NOTE: Prepare custard a day before making and serving the trifle, if using
in recipe "Trifle".
Scald together milk and cream in top of double boiler. In small bowl beat
egg yolks with sugar, flour and salt. Gradually add milk mixture to bowl,
stiring constantly. Return mixture to double boiler and cook over hot (not
boiling) water, stirring constantly with wooden spoon.
When custard shows signs of thickening, test it with clean metal spoon.
Custard is done when it coats spoon with a creamy layer.
Remove custard from heat immediately to prevent overcooking. Cool custard
and then stir in vanilla. Cover and chill thoroughly, preferably overnight.
If you should overcook custard, causing curdling, immediately place pan
into another pan containing cold water and beat with rotary beater or hand
mixer until custard is smooth. Do not reheat it. Use as directed for
"trifle" (see recipe).
WASHINGTON TIMES FOOD SECTION
JANUARY 24, 1996
REFRIGERATE OVERNIGHT
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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