Rich Custard
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
Directions
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.
