Custard Dessert Recipe

From Dorothy McNett's Recipe Book.

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Custard Dessert

From Dorothy McNett's recipes at 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
1/4 cup crystalline brown sugar (raw sugar)
2 teaspoons cornstarch
1 1/2 cups milk or half and half
1/2 teaspoon vanilla or vanilla bean paste

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.
Warm custard can also be served as a sauce for cakes or poached fruits.
(Add about 1 tablepoon finely diced crystalline ginger to this for a very special taste, served alone or with fresh fruit slices.)

Recipe created 1995-01-01.

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