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| ITALIAN YELLOW CUSTARD | |
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1 c. sugar 1/2 c. flour 1/4 tsp. salt 3 c. milk 4 egg yolks, slightly beaten 3 tbsp. butter 1 1/2 tsp. vanilla In saucepan over moderate heat, combine sugar, flour and salt. Add milk gradually, cooking and stirring until mixture is thick and bubbly. Lower heat, stirring for 2 minutes and remove from heat. In small bowl, add cream mixture to eggs slowly. Return mixture back to pan. Bring to gently boil for 2 more minutes, adding butter and vanilla. Use for cakes, zeppole, cream puffs, etc. | |
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recipe reviews #105044
Marianne Appugliese (Texas) says:
I just finished making this custard. I followed this recipe and just added constant stiring and 4-5 minutes extra cooking time at the end with the eggs added. however I also stirred constantly and had the heat on low. I find that best when making custard or pudding. I would also cut down on the sugar next time, and added 1 more tablespoon butter. This custard is a nice thick smooth consitancy which I wanted to fill some home made Italian Peaches I made.
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