Ingredients
2 1/2 c. milk
1/3 c. flour
1/8 tsp. salt
2/3 c. sugar
3 egg yolks
1 Tbsp. butter
1 tsp. vanilla
Method
Sources
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Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Banana hook stand — prevents bruising, extends ripeness
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Professional-grade blender — silky purees, hot soups, nut butters
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Banana hook stand — prevents bruising, extends ripeness
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Professional-grade blender — silky purees, hot soups, nut butters
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Scald milk. Mix dry ingredients, stirring constantly. Add milk. Cook until it thickens. Beat egg yolks slightly; add some hot mixture. Add to pan and cook 3 to 4 minutes longer. Cool slightly and then add butter and vanilla. Cool completely.