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Soft Custard


  • 4 eggs or 8 egg yolks
  • 1/2 cup sugar
  • 1/4 teaspoon salt, optional
  • 2 1/2 cups skim or low-fat milk
  • 1 1/2 teaspoons vanilla


In large saucepan, beat together eggs, sugar and salt, if desired. Stir in milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon and reaches 160& 176;F. Remove from heat. Cool quickly by setting pan in bowl of ice or cold water and stirring for a few minutes. Stir in vanilla. Cover and chill thoroughly.

(about 3 cups)