---------- Recipe via Meal-Master (tm) v8.05
 
      Title: OLD-TIME BOILED CUSTARD
 Categories: Cakes
      Yield: 2 Cups
 
  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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