Title: Custards
Categories: Dessert
Yield: 4 Servings

Text

In making custards beat the yolks and the whites of the eggs separately. Also set the vessel containing custard or boiling milk in a pan of hot water to prevent the milk from scorching, which it is very liable to do no matter how closely watched.

Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 BSN 911-410-10-4

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