Boiled Custard #4
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Boiled Custard #4
  Custard    Dessert  
Last updated 6/12/2012 1:09:38 AM. Recipe ID 36643. Report a problem with this recipe.
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      Title: Boiled custard #4
 Categories: Dessert
      Yield: 8 Servings
 
      2 c  Milk
      2 c  Whipplng cream
      6    Egg yolks
    1/2 c  Sugar
      2 tb Flour
    1/2 ts Salt
      2 ts Pure vanllla extract
 
   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
  




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Recipe ID 36643 (Apr 03, 2005)

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