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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: English
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Drinking Custard

Date Added: December 21, 2009

Ingredients:

1 Pint Milk (or use about 1/2 C of powdered milk and about 1 C water)
1 Pint Heavy Cream OPTIONAL
1 Cup Sugar confectioner'
12 Unit Eggs (up to 5)
1 Tablespoon Flour (00 type)
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Directions:

1. Eggnog is essentially a dessert sauce called creme anglaise.

2. The addition of flour to this recipe is unorthodox but it enables you to boil the sauce without curdling it.

3. HEAT MILK, CREAM AND SUGAR in a saucepan and bring just to a boil.

4. (Do not stir--leaving the sugar on the bottom of the pot will prevent the milk from scorching).

5. Beat the egg yolks and flour together with a wire whisk.

6. Add about a cup of the hot milk mixture to the yolks and whisk to blend.

7. Then whisk the yolk mixture into the mixture in the saucepan.

8. Bring to a boil, stirring constantly. Boil gently for 10 seconds, then remove from heat and strain into a bowl, discarding the flour lumps.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Natural Sweeteners allergies.
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