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Rich Custard

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Why I Love This Recipe

This is a great recipe from old edition of The Joy of Cooking. I can't find it in my newer edition but it's go great that I had to pass it on. I used it when making a trifle. It's a bit runny so it wouldn't hold up in a tart but it is just delicious in a trifle or over pound or angel food cake.

Ingredients You'll Need

3/4 cup sugar
2 Tbls. cornstarch
1/8 tsp. salt

2 cups milk and cream, mixed

4 well-beaten egg yolks
2 tbls. butter

1 1/2 tsp. vanilla

1 cup whipped cream


Mix sugar, cornstarch and salt in the top of a double boiler.

Gradually stir in milk and cream.

Cook covered *** over--not in--boiling water 8 minutes without stirring. Uncover and cook for about 10 minutes more.

Add egg yolks and butter

Continue to cook and stir these ingredients 2 minutes longer.

Cool, stirring occasionally to release steam, then add vanilla.

Fold in whipped cream.

Chill the custard. It will have the consistency of a heavy whipped cream.

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