1 1/4 c Milk
1/4 c Heavy cream
1/3 c Sugar
pn Salt
1/3 c Milk
2 lg Egg
1/2 ts Vanilla
Mix milk, cream and salt in top of double broiler. Cook over simmering
water, stirring to dissolve sugar, until nearly scalding (bubbles will form
at edge of liquid). Remove from heat. In small bowl, beat 2 eggs with wire
whisk until foamy. Gradually whisk about 1/3 cup of milk mixture into
eggs, then gradually whisk warmed eggs into hot milk, beating constantly.
Continue to cook over simmering water, stirring almost constantly, until
mixture coats back of spoon, 10 to 15 minutes. Remove from heat and stir in
1/2 tsp. vanilla. Cover surface of custard with plastic wrap, then chill in
refrigerator at least 2 hours. Serve dolloped on pieces of Mama Crow's
Raisin-Nut Jam Cake (see separate recipe). Makes about 2 cups.
Per tbsp.: 29 cal, 1 g pro, 2 g fat, 3 g carb.
Source: Redbook/December 1988.
-MARY WILSON BWVB02B
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