Ingredients
- Servings: 8
- 2 1/2 cups milk
- 3 egg yolks, beaten
- 1 3/4 tablespoons cornstarch
- 1 cup sugar
- 1 teaspoon vanilla
Recipe
- 1 mix all ingredients well.
- 2 pour into a heavy bottomed pan and heat over low heat until thick, stirring constantly.
- 3 pour through a sieve to remove any lumps.
- 4 serve warm over warm gingerbread.
- 5 store any leftovers, refrigerated in an airtight container, reheating before serving.
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