Saturday, March 29, 2008


The traditional English addition to virtually any dessert, this custard is often served warm over apple pie or crumble, sponge cake with jam or chocolate cake. 

2 cups milk
6 egg yolks
1 cup white sugar
1 teaspoon vanilla

Heat milk in saucepan, gradually bring to a slow boil, remove from heat

Beat egg yolks and sugar for about 10 minutes or until light and fluffy

Little by little, stir in warm milk until well mixed

Cook in double boiler, stirring constantly until mixture coats the back of a spoon

Serve over dessert of choice

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