Vanilla Custard


Custard cream:

1 –  1/4 cups of milk

3 egg yolks

1/4 cup of beet sugar

2 teaspoons of Bob’s Red Mill whole wheat pastry flour

2 teaspoons of cornstarch

1/3 tablespoon of brandy

1½ teaspoons of vanilla extract

In a small bowl add the eggs, 1/4-cup milk, flour, cornstarch and sugar.  Mix well and set aside. Heat the rest of the milk & brandy in a saucepan and bring to a boil, reducing the heat once the milk boiled. At a medium heat and the milk mixture to the boil milk and stir until it thicken adding the vanilla. When it starts to thicken remove from heat.


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