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Arrowroot Custard

  • 2 cups milk
  • 2 tablespoons arrowroot
  • 1/2 teaspoon vanilla
  • 2 egg yolks
  • 1/4 teaspoon salt
  • 1/4 cup sugar
Scald milk; mix arrowroot and sugar; add to scalded milk, and then cook ten minutes (be patient, you rascal). Beat egg yolks slightly; add salt; pour milk mixture on to eggs; return to double boiler; stir constantly until thickened.
Cool, flavor, and serve in custard cups
Submitted by Cassyjean - Torrington, CT Jul 17, 2009
15 min 30 min 45 min


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