See Also: Cooking Club · Desserts · France
Custard Dessert
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
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.
