CookEat Recipe
Vanilla Custard Base for Puddings
A raw egg, sugar and milk mixture with vanilla for fully cooked puddings.
Method
Steps
Step 1
Break two eggs into a clean bowl and add two ounces of powdered sugar. Beat briskly with a wire whisk for three minutes, until thickened.
Step 2
Add half a pint of cold pasteurized milk and three drops of food-grade vanilla essence. Whisk briskly for two minutes.
Step 3
Use promptly in a pudding recipe that fully cooks the custard to at least 160°F before eating. Keep the raw mixture covered and refrigerated at 40°F or colder until it is used.
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