Custard Sauce I Recipe
Ingredients
| 2 c. bottled milk or 1 c. evaporated milk and 1 c. water | ||
| 3 eggs or 6 egg yolks | ||
| 3-4 tablesp. granulated sugar | ||
| Salt | 1/4 Teaspoon | |
| Vanilla extract | 1 Teaspoon | |
Directions
Scald the milk in a double boiler.
Beat the eggs or egg yolks slightly; then stir in the sugar and salt.
Add the milk, a little at a time, stirring constantly.
Return to the double boiler and cook over hot, not boiling, water, until the mixture just coats the spoon—we find this takes about 7-8 min.—stirring constantly.
Remove at once from the hot water; cool, add the vanilla and chill.
Beat the eggs or egg yolks slightly; then stir in the sugar and salt.
Add the milk, a little at a time, stirring constantly.
Return to the double boiler and cook over hot, not boiling, water, until the mixture just coats the spoon—we find this takes about 7-8 min.—stirring constantly.
Remove at once from the hot water; cool, add the vanilla and chill.
Chef
