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Thread: Custard Sauce

  1. #1
    Administrator Chef's Avatar
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    Custard Sauce

    14 ounces granulated sugar
    2 ounces cornstarch
    1/2 teaspoon salt
    2 cups cold milk
    3 quarts hot milk
    6 ounces egg yolks (about 10 total), beaten
    2 tablespoons vanilla
    Yield: 1 gallon
    1. Mix dry ingredients.

    2. Add cold milk and mix until smooth.

    3. Add cold mixture to hot milk gradually while stirring.

    4. Stir in egg yolks gradually. Cook over hot water until thickened, about 5 minutes.

    5. Remove from heat and add vanilla. Cool.

    Serve over cake-type puddings.
    Last edited by Chef; February 20th, 2008 at 01:02 PM.

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