Stirred Custard Sauce (english Custard) Recipe
Yield: 3 cupsRecipe by luhu.jp
Ingredients:
3 cup: Skim milk,
5: Egg yolks,
2 tbsp: Liquid sucaryl,
1 tsp: Vanilla,
2 tbsp: Flour,
Directions:
In top of double boiler,combine milk and sucaryl; heat.Combine flour
and egg yolks; beat well.Add a small amount of the hot milk to the egg
mixture,blending well.Return mixture to top of double boiler.Cook over
simmering water,stirring constantly,until mixture thickens slightly
(about 15 minutes).Immediately remobe from heat; pour into heatproof
bowl and stir in flavouring.Place in refrigerator to chell
rapidly.(Custard thickens more as it chills.)
Per 1/2 cup serving: calories 88 protein 6g fat 4g carbohydrates 7g
(with sugar 150 calories)
1 serving = 1/2 cup milk
: or
: 1/2 cup skim milk + 1 fat exchange
typed by g.major 10795
Submitted By GEORGINA MAJOR On 10-08-95
Source from luhu.jp
and egg yolks; beat well.Add a small amount of the hot milk to the egg
mixture,blending well.Return mixture to top of double boiler.Cook over
simmering water,stirring constantly,until mixture thickens slightly
(about 15 minutes).Immediately remobe from heat; pour into heatproof
bowl and stir in flavouring.Place in refrigerator to chell
rapidly.(Custard thickens more as it chills.)
Per 1/2 cup serving: calories 88 protein 6g fat 4g carbohydrates 7g
(with sugar 150 calories)
1 serving = 1/2 cup milk
: or
: 1/2 cup skim milk + 1 fat exchange
typed by g.major 10795
Submitted By GEORGINA MAJOR On 10-08-95
Source from luhu.jp
Tags
Puddings