Custard Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Set the milk to boil. Beat the eggs and sugar to a thick cream, very light, then stir them into the boiling milk. Stir over the fire till the Sauce begins to thicken, and no longer. If you stir too...
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Ingredients
- A Pint of Milk
- ½ Cupful of Powdered White Sugar
- 3 Eggs
- A Teaspoonful of Vanilla
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