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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Homade Custard Sauce Recipe

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This recipe for Homade Custard Sauce is from James's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups whole milk
2 lg eggs
1 tbl spoon cornstarch
2 tbl spoons butter, melter
1 tsp vanilla
Directions:
Directions:
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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