Cooked French Custard
By Peggy Ort
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Difficulty: Easy
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 8 to 10
Ingredients
- ⅔ cup sugar
- 2 tablespoons Flour
- 2 tablespoons Wesson Oil
- 2 tablespoons lemon juice
- 4 tablespoons orange juice
- 1 cup unsweetened pineapple juice
- 2 eggs
- 1 pint whipping cream
Directions
Combine first 6 ingredients.
Cook on top of double boiler until thick.
Meanwhile, beat whipping cream. Lightly sweeten with sugar, if desired.
Beat whole eggs. Temper the eggs with the hot custard. Once warmed, add the eggs to the hot mixture. Return to the stove and cook for 3 to 5 more minutes.
Cool and fold in whipping cream cream.
Cook’s Note: Paula prefers to cook directly in the pot instead of a double boiler, but you cannot walk away from the pot if you choose this method.