"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for BOILED CUSTARD, by Billie T. Underwood, is from Family & Friends,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 or 2 cups sugar 1/2 gallon milk 8 eggs beaten until smooth Vanilla flavoring to taste
milk until bubbles form around edge and add sugar after milk gets hot. Add the eggs to 1 cup of the hot milk. Stir until smooth. Add mixture to milk and cook until thick. Add vanilla. Cool before serving.
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