3 cups sugar (She always added a pinch more.)
3 tablespoons of flour
2 quarts milk (Real milk, none of that 2% stuff.)
1 tablespoon vanilla
Cook on low heat.
First, beat the egg yolks. Some cooks separate the yolks and the egg whites and beat them separately. There are others who forego this step and just beat the whole eggs.
Add sugar, flour and milk to the egg yolks if you are separating the yolks from the whites. Mix them all together and cook until it thickens to custard consistency. Remove the mixture from the stove and blend in the beaten egg whites.
Next you cook the custard until you get the outcome you prefer. You cook it on a low heat; simmer on my stove is just about right. Use a double boiler to help keep the custard from sticking to the pan. Cook the mixture until It is the right consistency of boiled custard. You have to be the judge of that.
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