|Sugar||3⁄4 Cup (12 tbs)|
|Heavy cream||1 Cup (16 tbs)|
1.Scald the milk, stirring constantly.
2.Mix the flour and cold water to a smooth paste and add to it slowly the scalded milk, continuing the stirring.
3.When thickened, cook over hot water for about 15 minutes.
4.Add sugar and beaten egg-yolks and cook 2 minutes.
5.Strain the custard through a fine sieve and, when cold, add the cream and vanilla and freeze.
6.This makes a smooth, rich cream.
7.For variation, use dark-brown sugar or maple sugar instead of the white sugar.
8.Serve with cakes
Calories 958 Calories from Fat 498
% Daily Value*
Total Fat 56 g86.7%
Saturated Fat 33.6 g167.9%
Trans Fat 0 g
Cholesterol 373.5 mg124.5%
Sodium 149.3 mg6.2%
Total Carbohydrates 103 g34.4%
Dietary Fiber 0.41 g1.6%
Sugars 88.1 g
Protein 14 g28.2%
Vitamin A 44.5% Vitamin C 1.2%
Calcium 37.2% Iron 6.8%
*Based on a 2000 Calorie diet