Wednesday, March 24, 2010

Simply Delicious Simple Custard

The perfect solution for extra egg yolks!
I started baking Bob Redmill's Gluten Free Wonderful Bread Mix, and realized it called for nearly a cup of egg whites. What to do with the 6 yolks I've got laying around? Ended up making a custard

5-6 egg yolks
1/2 c. sugar
2 tsp. vanilla
dash salt
2 cups milk

Heat milk over stove. In bowl, beat yolks, add in sugar, vanilla, and salt, mix well. Slowly combine hot milk with yolk mixture. Pour into pan and stick in oven 350 degrees, 25 minutes.

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