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From Dorothy McNett's recipes at www.dorothymcnett.com. This thin custard is wonderful served in small deep dishes or demitasse cups. Or use as a sauce for fresh or poached fruits of the season. Makes about 2 cups.
2 large eggs
Whisk eggs, sugar, and cornstarch well in a glass or ceramic batter bowl. Whisk in milk. Cook in microwave for 2 minutes; whisk. Cook another 2 to 3 minutes, whisk. Mixture should have the consistency of thick cream. Whisk in vanilla. Pour into individual serving dishes and let cool.
Recipe created 1995-01-01.