- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 4 egg yolks
- 3 cups milk
- 2 tablespoons butter or margarine
- 2 teaspoons vanilla extract
- Bring first 5 ingredients to a boil in a heavy saucepan over medium heat (about 20 minutes), whisking constantly; boil, whisking constantly, 1 minute or until thickened. Remove from heat; stir in butter and vanilla. Place heavy-duty plastic wrap directly on surface of custard (to keep "skin" from forming); chill 2 hours.
- For Vanilla Custard Sauce, decrease cornstarch to 1 tablespoon; prepare as directed. Serve with strawberries or cake.
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