November 03, 2015


Milk - 2 1/2 cups
Potato flour - 1 tbsp
Vanilla extract - 1 tsp
Eggs - 3 (separated)


  • Make paste with small amount of milk and potato flour.
  • Combine remaining milk and vanilla in top of double boiler; bring to boiling.
  • Stir in paste until smooth. Stir in sugar until well mixed.
  • Beat egg yolks thoroughly; stir in small amount of hot mixture. Return egg mixture to double boiler; cook, stirring constantly, until sauce is smooth.
  • Remove from heat; let cool to lukewarm.
  • Beat egg whites until stiff peaks form. Fold 1/3 of egg whites into custard until thoroughly blended; carefully fold in remaining egg whites.
  • Chill until ready to serve.

No comments:, pub-6783067284749878, DIRECT, f08c47fec0942fa0