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Suggest a better descriptionCombine milk and 1/2 cup sugar in a medium saucepan; bring to boiling point, stirring occasionally (do not boil). Remove from heat. Combine egg yolks and remaining 1/4 cup sugar in a medium mixing bowl; gradually add cornstarch, stirring well. Gradually stir half of hot milk into the egg mixture; add to remaining hot milk, stirring constantly. Cook over medium heat, stirring constantly, until smooth and thickened. Stir in vanilla. Pour custard into serving bowl and chill. To serve, top with fresh strawberries. Yield: 6-8 servings. Note: Recipe may be double or tripled if desired. Recipe by: Southern Living 1980 Annual Recipes Posted to MC-Recipe Digest V1 #758 by NGavlak@aol.com on Aug 24, 1997
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Serving Size: 1 Serving (3g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 12 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.3mg | 0 % | |
Potassium 1.1mg | 0 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.5g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 12
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