Serves: 6
1. Beat eggs slightly in heavy 2-quart saucepan with fork. Stir in sugar and salt. Gradually stir in milk. Cook over medium heat 15 to 20 minutes, stirring constantly, until mixture just coats a metal spoon remove from heat. Stir in vanilla.
2. Place saucepan in bowl or sink of cold water about 30 minutes, stirring occasionally, until custard is cool. (If custard curdles, beat vigorously with hand beater until smooth.) Pour into bowl. Press plastic wrap on custard to prevent a layer of skin from forming on top. Refrigerate at least 1 hour but no longer than 48 hours. Store covered in refrigerator. Cook over medium heat 15 to 20 minutes, stirring constantly, until mixture just coats a metal spoon.
NUTRITION FACTS: 1 Serving Calories 135 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 115mg Sodium 120mg Carbohydrate 16g (Dietary Fiber 0g) Protein 7g % DAILY VALUE: Vitamin A 8% Vitamin C 0% Calcium 14% Iron 2% DIET EXCHANGES: 1 Fat 1 Milk
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Creamy Stirred Custard recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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