Vanilla Custard

vanilla

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.

Advertisements

One thought on “Vanilla Custard

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s