CONTRIBUTED BY: DODIE ANDERSON
Handheld electric or stand mixer
6 egg yolks or 3 eggs, pastured (read label on egg carton)
1/2 cup pure cane sugar
⅛ tsp pickling salt
2 cups scalded milk (milk cooked slowly in a double boiler until it bubbles around the edges. You can put a glass bowl over a saucepan to make a double boiler. Do not let the hot water touch the glass bowl.)
PREPARATION AND COOKING TIME
Prep time: 15 minutes
Cooking time: 20 minutes
Heat milk on medium heat.
Beat eggs in a separate, small bowl until blended evenly.
Add sugar to eggs and blend thoroughly.
Temper eggs by adding 10 or 12 the scalded milk mixture one spoonful at a time to the egg mixture. Do this very slowly to avoid scrambling the eggs.
Add tempered mixture back into the rest of the scalded milk.
Cook in a double boiler until it thickens and coats the back of the spoon, stirring constantly.
You can use custard sauce on baked fruit, meringues, apple snow or any dessert.
Cook ahead and keep in the fridge.