Custard For The Trifle
|Milk||2 Cup (32 tbs)|
|White sugar||1⁄3 Cup (5.33 tbs)|
|Rose water||1⁄8 Teaspoon|
Scald the milk in the top of a double boiler over direct medium heat until little bubbles form around the edge.
Beat the egg yolks and blend in the sugar and salt.
Pour 1/2 cup of the hot milk into the yolks, stirring well.
Stir back into the rest of the milk, and place over simmering water.
Cook slowly, stirring constantly until the custard is thick enough to coat a spoon, 165 degrees.
Remove the custard from the heat and stir 2-3 minutes as the custard cools.
Strain through a sieve and add the flavouring.
Cool the custard, preferably over a large pan of cold water.
Stir several times as it cools.