• 12 egg yolks
  • 3/4 lb sugar
  • 1 qt. boiling milk
  • vanila


whip egg yolks and sugar to ribbon stage whip in boiling milk slowly return to heat and stir constanly un till the sauce coats the back of a wooden spoon. Strain and cool

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Submitted 6/13/05.
Source: Escoffier
Submitted By: Timothy Banning
English Custard Cream