Margarita's International Recipes
I made this simple recipe for custard to go with the Colonial Trifle I served as
dessert for my colonial meal. My 7-year old loved the taste, though I thought it was too eggy myself. I did mess up and had
the eggs curdle before I poured the milk. Fortunately I was able to fix this by stirring the milk in forcefully, and once the
custard cooled, putting it in a blender. But avoid my mistake, and don't put the egg mixture in the heat until the milk is
ready to start simmering.
- 2 1/2 cups milk
- 1/3 cup sugar
- 3 Tbsp. cornstarch
- 5 egg yolks
- pinch of salt
- 1 Tbsp. vanilla extract
Heat the milk over medium-high heat until it's barely simmering.
Put the sugar, cornstarch, egg yolks and salt in a heavy medium-size saucepan. Heat on medium. As soon as it's warm pour
the milk in, a little bit at the time, stirring as you go.
Cook the custard until lumps start to form, about 10-15 minutes, stirring constantly.
Remove from the heat and add the vanilla extract. Mix well, pour into a custard mold and let cool.
Adapted from Holiday
Fare: Favorite Williamsburg Recipes
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