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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Homade Custard Sauce Recipe

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This recipe for Homade Custard Sauce, by , is from James's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

James Anderson


2 cups whole milk
2 lg eggs
1 tbl spoon cornstarch
2 tbl spoons butter, melter
1 tsp vanilla

In heavy saucepan over medium heat, warm the milk until it reaches a
vigorous bubble in bowl. Combine eggs, sugar, and cornstarch; beatg wtih
a hand held mixer until thick and light colored. When milk is bubbling all
over the top surface, pour the sugar and egg mixture into the milk, wisking
constantly the entire time. Lower the heat and whish until milk and egg
mixture begins to bubble, at least 3 mins. to ensure egg is cooked. Remove
from heat. Whisk in butter and vanilla. Refriigerate before serving.




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