Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Makes 12 one half cup 8 c Skim milk, scalded
-servings 2 t Pure vanilla extract
1 1/2 c Sugar pn Of nutmeg
1/4 c Flour 1/2 ea To 1 cup brandy, rum or
pn Of salt -whiskey, optional
4 lg Eggs plus 2 whites

Whisk together sugar, flour and salt in large, heavy, nonaluminum
saucepan. Add eggs and egg whites and whisk until smooth. Gradually
whisk in milk. Cook over low heat, stirring with a metal or plastic
spoon, for 15 minutes, or until custard has thickened enough to coat
a spoon. Immediately remove from heat and strain into a bowl. Cover
and refrigerate until chilled, at least 2 hours or overnight. Before
serving, stir in vanilla, nutmeg and liquor, if using. Pour 2 cups
of custard into a blender, add 2 ice cubes and blend until frothy.
Repeat with remaining custard. Serve immediately. Nutritional
Analysis per serving, without whiskey: 140 calories, 2 grams fat.
Origin: Journal American, December 23, 1992 Shared by: Sharon Stevens
++_ End Stevens Recipe ++-

Submitted By SHARON STEVENS On 10-18-94

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