Name: Vanilla Custard
Ingredients: 10 Egg yolks; 13 Fluid ounces heavy cream; 5 oz Sugar

A man sits in front of a bad television program and doesn't know that he is bored; he joins the rat race of commerce, where personal worth is measured in terms of market values, and is not aware of his anxiety. Ulcers speak louder than words. Theologians and philosophers have been saying for a century that God is dead, but what we confront now is the possibility that "man is dead," transformed into a thing, a producer, a consumer, an idolater of other things.

Erich Fromm

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Desserts	6	Servings

INGREDIENTS

10		Egg yolks
13		Fluid ounces heavy cream
5	oz	Sugar

INSTRUCTIONS

In a two quart saucepan, bring sugar and cream to a boil. Whisk in egg
yolks, turn heat to low, and continue to stir constantly until custard
thickens and thoroughly coats a spoon.
Strain custard into a stainless steel bowl set inside another bowl filled
with ice and stir frequently. This is to ensure rapid cooling of custard so
that it does not curdle. Wrap custard and reserve in the refrigerator.
NOTE: This recipe is used to prepare the "Dessert Tostada" recipe in this
cookbook, but can be prepared on its own.
Recipe By     : Mark Haugen of Tejas, Minneapolis, MN
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Life: your chance to spurn God’s love Eternity: living with the consequences”