Egg Custard Sauce
Egg Custard Sauce
Ingredients
- 2 egg yolks
- 2 tsp sugar
- 1 tsp cornstarch
- 1 1/3 cup milk
- 1/2 tsp vanilla extract
Instructions
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Whisk egg yolks with sugar in a bowl until pale and bubbly. Add cornstarch and mix until incorporated.
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Heat the milk in a double boiler.
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When hot, stir a little of it into the beaten yolk and the sugar, and mix well; then pour the yolk mixture into the hot milk, and continue stirring over low heat until thickened. Don’t allow it to boil as it will scramble your eggs.
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Add vanilla extract.
I wish to appear neither ungrateful nor cadish: but why do I have to print out two pages of gibberish, wasting paper and ink – before the actual recipe prints on page 3.
Why?
Is there a conspiracy with HP and the paper manufacturers?
I think you can do better.
I`ve also been wondering about that. Just got a new HP printer and going through paper like crazy!
Why don’t you learn to COPY and PASTE articles or recipes like this? Find an older Photo Shop program like “Microsoft Picture It! Photoshop 7” to decrease the size of photos you would like to include to reduce the amount of memory photos take. IF you learn to do this, you will reduce the amount of ink & paper you use up! And you will ONLY have the info you want and you won’t have to use up the Comment Sections with complaining to the kind person who took the time to post these recipes for ALL of us about… Read more »
You don’t need to print out two pages of gibberish.
In your browser go to File -> Print Preview and choose the page you want to print (in this case it would be page number 3). Then go to File -> Print page number 3.
Thank you for this recipe. The custard was delicious.
Edwina
Is this intended to be served warm or cool?
It can be served both warm or cold.