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“I modified this recipe that I originally found in an American magazine, circa early 1900's.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Scald the 1 1/2 cups milk in the top of a double boiler.
  2. In a separate bowl combine cornstarch, salt and 2 tbsp cold milk. Mix well then stir into scalded milk.
  3. Continue to stir for 3 minutes then cover and let cook for 12 minutes.
  4. In a separate bowl beat egg yolks. Add powered sugar and beat again. Then add vanilla and beat again. Mix in a small amount of the hot mixture, stirring until smooth.
  5. Pour into the pan and continue to cook over meduim/low heat for 3 minutes, then pour into a chilled bowl. Cover with plastic wrap so that the wrap forms a skin over the custard.
  6. Serve when chilled, mixing smooth first.

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