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home > recipes > dessert > stove top soft custard
from NY, USA 1 qt whole milk ( reduced fat is okay too- but it won’t be rich ) 8 eggs ( whisked or mixed in blender ) 1/2 cup sugar 1 1/2 tsp vanilla or 1 vanilla bean split cinnamon Optional Garnish: Fresh berries: blueberries, raspberries Whipped cream Extra sugar and cinnamon A soft, delicious, spoonable custard .. Heat milk and sugar in heavy duty saucepan over medium low heat, stirring constantly until milk comes to a near boil. Gradually pour in eggs, stirring constantly until mixtures becomes thickened. Remove from heat and stir in vanilla ( or cook custard with a split vanilla bean )Sprinkle with cinnamon and chill very well. Serves 8 to 10. One may also place custard in a glass serving bowl if desired. Garnish as desired Note: remember cooked custards tend to be softer than baked custards.

Stove Top Soft Custard


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(posted March 21, 2003)

from NY, USA

1 qt whole
milk ( reduced fat is okay too- but it won’t be rich )
8
eggs ( whisked or mixed in blender )
1/2 cup
sugar
1 1/2 tsp
vanilla or 1 vanilla bean
split
cinnamon
Optional
Garnish:
Fresh berries: blueberries, raspberries
Whipped
cream
Extra
sugar and cinnamon

A
soft, delicious, spoonable custard ..
Heat
milk and sugar in heavy duty saucepan over medium low heat, stirring constantly until milk comes to a near boil. Gradually pour in
eggs, stirring constantly until mixtures becomes thickened. Remove from heat and stir in vanilla ( or cook custard with a split vanilla bean )Sprinkle with cinnamon and chill very well. Serves 8 to 10. One may also place custard in a glass serving bowl if desired. Garnish as desired
Note: remember
cooked custards tend to be softer than baked custards.



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