| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Alcohol, Holidays, Beverages |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 1/4 |
c |
Flour |
| 1/8 |
ts |
Salt |
| 8 |
|
Egg yolks |
| 6 |
c |
Milk |
| 2 |
c |
Light cream |
| 1 |
ts |
Vanilla extract |
| 1/8 |
ts |
Nutmeg |
| 1 1/2 |
c |
Whiskey (optional) |
INSTRUCTIONS
Mix sugar, flour, and salt in heavy 6-qt saucepan. Add egg yolks and mix
well. Using wire whisk, stir egg mixture and slowly pour in milk and
cream. Cook over low heat, stirring constantly, until custard is thickened
and just coats the back of a wooden spoon. Remove from heat and let cool.
The custard will thicken as it cools. When cold, stir in vanilla, nutmeg,
and whiskey.
Nutritional information: 330 calories, 7 gm protein, 20 gm fat, 33 gm
carbohydrate, 101 mg sodium, 203 mg cholesterol.
From the Houston _Chronicle_. MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005
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