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
Cool, flavor, and serve in custard cups
Submitted by Jul 17, 2009
15 min 30 min 45 min
15 min 30 min 45 min