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Ingredients
- 2 quart. fresh whole lowfat milk
- 4 Large eggs
- Healthy pinch salt
- 3 tbsp. cornstarch
- 1 1/2 tbsp. sugar (for each egg)
Directions
- Beat Large eggs. Add in sugar and cornstarch; heat well. Add in this to the cool lowfat milk and stir well. Put all this in a double boiler over warm water, stir constantly. Custard is done when it coats the spoon well. Taste for sweetness, and add in more sugar if necessary before pouring through a small strainer to catch any little lumps. After custard has cooled in refrigerator, flavor with lemon extract. Makes 2 qts boiled custard. Recommended with Coconut Cake.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2192g | |
| Calories 1618 | |
| Calories from Fat 747 | 46% |
| Total Fat 83.05g | 104% |
| Saturated Fat 42.62g | 170% |
| Trans Fat 0.0g | |
| Cholesterol 1029mg | 343% |
| Sodium 1059mg | 44% |
| Potassium 3057mg | 87% |
| Total Carbs 130.55g | 35% |
| Dietary Fiber 0.2g | 1% |
| Sugars 123.08g | 82% |
| Protein 87.71g | 140% |
