Custard, pourable
Source of Recipe
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Recipe Introduction
originator's comments:
Some years ago a Danish lady gave me these recipes.
The custard is a delicious, pourable one which is great
alone, or on fruits and meringue.
I use the whole eggs unless I need the whites to make
the meringue cookies below.
List of Ingredients
Custard, pourable
4 tablespoons granulated white sugar
3 teaspoons white flour
2 egg yolks
1 teaspooon vanilla
1 1/4 cups milk
Mix together flour and sugar, then add other ingredients and
blend together well. Cook over a medium heat, stirring
constantly, until thick. Remove from heat just before it comes
to a boil.
drop - Meringue Cookies #2
2 egg whites
1/4 cup + 1/4 cup granulated white sugar, separated
pinch salt
Cover baking sheet with brown paper. Beat egg whites until
stiff peaks form.. Continue beating while slowly adding the
first 1/4 cup sugar. Fold in the other 1/4 cup sugar and salt.
Drop onto baking sheet and bake at 250 degrees F. for about
30 minutes, or until dry.
http://recipecircus.com/cgi-bin/recipes/circus.cgiRecipe
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