Ingredients
- 3 cups (750 ml) milk
- 4 tsp (20 ml) cornstarch (cornflour)
- 2 Tbs (30 ml) sugar
- 2 egg yolks
- 1 tsp (5 ml) vanilla extract
Directions
In a heavy 2 quart (2 L) saucepan, combine 1/2 cup (125 ml) of the milk and the cornstarch, and stir with a whisk until the cornstarch is
dissolved. Add the remaining milk and the sugar, and cook over moderate heat, stirring, until the sauce thickens and comes to a boil. In a small bowl break up the egg yolks with a fork and stir in 4 to 6 tablespoons (60 to 90 ml) of the sauce. Then whisk the mixture back into the remaining sauce. Bring to a boil again and boil for 1 minute, stirring constantly.
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Submitted 6/13/05.
Source: www.worldwiderecipes.com
Submitted By: Teresa Johnson
techgoddess@att.net
Custard Sauce