Custard Sauce No. 2 from The Settlement Cook Book by Lizzie Black Kander
Soak the bean in the milk, let cook, then pour on the beaten yolks slowly, stirring all the time; add the beaten whites and heat through and cool.
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Cooking tools:
- Saucepan
- Stove
- Mixing bowl
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- Spoon
- Chef's knife
- Cutting board
- Measuring cup
Ingredients
- Vanilla bean
- 1 pint milk
- 2 yolks of eggs, beaten
- 2 whites of eggs, beaten
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