| In a saucepan heat cream and milk on low heat to just below simmer. DO NOT BOIL. In a bowl whisk together eggs, vanilla, corn starch and sugar. Continue to whisk egg mixture, gradually pour hot cream into the bowl. WHISK CONTINUALLY to prevent lumps. Return custard to the saucepan. Over low heat continue to whisk custard as it thickens, keeping it smooth with vigorous whisking. Heat just to simmering point. Serve hot, pour over your favorite bread pudding, pound cake, waffles, etc. Store covered in the refrigerator. Reheat in the top of a double broiler over simmering water, whisking while it heats. |
