Vanilla Custard
8 oz egg yolks
8 oz sugar
2 pt milk
0.5 oz vanilla
In the top of a double boiler: Whip the egg yolks, sugar and vanilla together until thick. Scald the milk in a separate pan and slowly stir it into the egg mixture, beating constantly. Cook over hot water bath, stirring constantly, until it begins to thicken.
Cool the custard sauce in the fridge or over crushed ice, stirring occasionally to keep it smooth.
8 oz egg yolks
8 oz sugar
2 pt milk
0.5 oz vanilla
In the top of a double boiler: Whip the egg yolks, sugar and vanilla together until thick. Scald the milk in a separate pan and slowly stir it into the egg mixture, beating constantly. Cook over hot water bath, stirring constantly, until it begins to thicken.
Cool the custard sauce in the fridge or over crushed ice, stirring occasionally to keep it smooth.