2-in-l Custard Cream for Fruit
|Milk||2 1⁄4 Cup (36 tbs)|
|Evaporated milk||1⁄3 Cup (5.33 tbs)|
|Eggs||2 , beaten|
|Sugar||1⁄3 Cup (5.33 tbs)|
Heat milk and evaporated milk in top of double boiler over hot water.
Combine remaining ingredients in small bowl, and beat until smooth.
Pour into hot milk, and cook, stirring until smoothly thickened.
Makes about 3 cups.
Note: This recipe makes enough thick custard to accompany dessert at 2 meals.
Pour 1/2 the custard into bowl, and cover with waxed paper; chill in refrigerator.
To serve, fold in 1 or 2 sliced bananas or 1 cup drained, cut-up fresh or canned fruit.
For following day's use, this basic custard may be diluted with a little milk or thin cream and reheated to serve with hot dessert such as Apple Crisp or Fresh Berry Charlotte.
Or use chilled without diluting over fruit-flavored molded jelly.