- 6 egg yolks
- 1/4 cup [60 mL] fructose
- 1/2 cup [70 g] flour
- 2 cups [500 mL] milk
- 1 teaspoon [5 mL] vanilla
- 1 tablespoon [15 g] butter
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- Into a medium bowl, beat together gg yolks and fructose until thick and light in color.
- Still beating, slowly sift flour into mixture.
- Pour into a casserole; transfer over low heat and slowly stir in milk and vanilla.
- Cook, stirring at all times until thick, of custard consistency, for approximately 5 minutes.
- Remove from heat.
- Leave butter to melt over custard to prevent from having a skin over the custard when cooling.
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