| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Beverage | 12 | Servings | |
INGREDIENTS
| 1 1/2 | qt | Milk |
| 1/2 | c | Sugar |
| 2 | tb | Cornstarch |
| 3 | Eggs; separated | |
| 1 | tb | Vanilla |
| Nutmeg | ||
| 1 | pn | Salt |
| 2 | tb | Sugar; for egg whites |
INSTRUCTIONS
Scald milk. Remove from heat. Blend comstarch and sugar together with the back of a spoon. Separate eggs, saving whites, and beat yolks with a fork until lemon colored. Add yolks to sugar mixture and blend well. Add small amount of warmed milk to egg and sugar mixture and stir quickly. Pour this mixture very slowly into scalded milk, stirring as it is poured in a small stream. Cook this mixture on medium heat until it thickens, stirring as it cooks. Cook until mixture coats the spoon. Remove from heat and add vanilla. Cool. Beat egg whites until foamy. Add pinch of salt; continue beating as you sprinkle 2 tablespoons sugar into egg whites. Beat until stiff. Fold egg whites into milk mixture. Top with a dash of nutmeg. Serves 12, warm or cold, as you prefer. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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