INGREDIENTS

DIFFICULTY: MEDIUM          PREP. TIME: 10 MIN          COOKING TIME: 20 MIN          SERVINGS: 12          COST: LOW

1 LITER (4 QUARTS) MILK

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6 EGG YOLKS OR 3 WHOLE

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1 + 1/4 GRANULATED SUGAR

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3/4 CUP ALL PORPUSE FLOUR

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1 LEMON RIND

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1 TEASPOON VANILLA EXTRACT

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PINCH OF SALT

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RECIPE

PLACE THE MILK AND THE LEMON RIND IN A TWO QUART SAUCEPAN OVER MEDIUM TO LOW HEAT. 

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PLACE THE EGGS AND THE SUGAR IN A LARGE SAUCE PAN AND STIRR WITH A WOODEN SPATULA

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ADD THE FLOUR TO THE EGG MIXTURE A LITTLE AT A TIME, STIRRING AFTER EACH ADDITION

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KEEP ON STIRRING UNTIL THE FLOUR IS ABSORBED

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ADD THE MILK TO THE EGG MIXTURE A LITTLE AT A TIME, STIRRING CONSTANTLY

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TAKE THE LEMON RING OUT AND COOK THE CUSTARD, STIRRING CONSTANTLY, OVER MEDIUM TO LOW HEAT. DO NOT LET IT REACH THE BOILING POINT

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THE CUSTARD IS READY WHEN IT THICKENS. YOU CAN USE IT FOR MANY DIFFERENT CAKES OR WITH BERRIES. IT'S GOOD EVEN PLAIN!!

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