Oxmoor House
5 cups


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1 1/3 cups sugar
2/3 cup all-purpose flour
1/2 teaspoon salt
5 cups milk
6 egg yolks, lightly beaten
1 tablespoon vanilla extract or dark rum


Combine first 3 ingredients in a large heavy saucepan; whisk in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Gradually stir about one-fourth of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 3 minutes. Remove from heat; add vanilla. Cool to room temperature. Assemble trifle, or cover and chill custard until ready for assembly.

Created date

October 2003