Stirred Custard
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 135. Vision transcription from the scanned page; needs review.
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Ingredients
- 3 beaten eggs
- 2 cups milk or light cream
- 1/4 cup sugar
- 1 teaspoon vanilla
- Sponge cake or fresh fruit
Instructions
- In a heavy medium saucepan combine eggs, milk or light cream, and sugar. Cook and stir over medium heat. Continue cooking egg mixture till custard coats a metal spoon. Remove from heat. Stir in vanilla.
- Quickly cool the custard by placing the saucepan in a sink or bowl of ice water for 1 to 2 minutes, stirring constantly. Pour custard mixture into a bowl. Cover surface with clear plastic wrap. Chill till serving time. Serve over cake slices or fruit.
- Amaretto Stirred Custard: Prepare as above, except substitute 2 to 3 tablespoons amaretto, orange liqueur, coffee liqueur, rum, or brandy for the vanilla.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Creme anglaise p1050164.jpg" by David Monniaux; license: CC BY-SA 3.0 (http://creativecommons.org/licenses/by-sa/3.0/); source: https://commons.wikimedia.org/wiki/File:Creme_anglaise_p1050164.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.