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Soft Custard




Source of Recipe


Betty Crocker 1956 Cookbook


List of Ingredients




1 1/2 cups milk -- scalded
4 egg yolks -- or 2 eggs
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla

Scald milk in top of double boiler over direct heat. Beat egg yolks (or 2 whole eggs) in a small bowl. Blend in sugar and salt. Gradually stir egg mixture into scalded milk. Return to double boiler, the cook over simmering (not boiling) water stirring constantly. When custard coats a silver spoon (thin coating) remove from heat. Cool quickly. If custard begins to curdle, beat vigorously with a rotary beater until smooth. Blend in 1 teaspoon vanilla. Serve in sherbet glasses topped with whipped cream, or use as a sauce over fruit, cake, or other desserts.

Makes 6 servings.



Recipe