| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Milk |
| 1/3 |
c |
Sugar |
| 1 |
tb |
Flour |
| 1 |
pn |
Salt |
|
|
Two egg yolks 1 egg |
| 2 |
ts |
Vanilla |
| 1 |
c |
Half and half cream |
INSTRUCTIONS
Microwave milk in a large Pyrex measure to almost boiling. Mix sugar, flour
and salt together, then whisk into hot milk. MW mixture, whisking every 30
second or so, until it comes to a boil and thickens. Beat egg with whisk in
another bowl, then pour a little of the thickened milk mixture in, beating
constantly. Pour the egg mixture into the larger milk measure, again
whisking until smooth. Cook at high power for a minute or two, until the
mixture boils, watching closely, then whisk again. At this point you can
strain the mixture to make sure no bits of egg have curdled. Chill until
very cold. Add vanilla and half and half cream, stir. Freeze in Donvier ice
cream maker container according to the directions.
The directions for making the custard can be applied to any pudding or pie
filling recipe you have that calls for milk, flour, sugar and eggs. No more
burned milk! No more "stir constantly."
Posted to EAT-L Digest by Jo McGinnis <jmcgin@AZSTARNET.COM> on Feb 15,
1998
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