1. Pour the milk or milk and cream mixture into a double boiler and gradually bring to a boil over very gentle heat.
2. Meanwhile, whisk the egg yolks with the cornstarch and sugar until thoroughly mixed. Pour the boiled milk into the yolk mixture, whisking constantly until combined.
3. Pour the mixture back into the cleaned pan and cook over the lowest heat, stirring constantly with a wooden spoon, for 8-10 minutes, or until the mixture coats the back of the spoon.
4. Immediately pour the custard into another bowl to keep it from overcooking.
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|Serving Size: 1 Serving (63g)|
|Recipe Makes: 1.25 Serving|
|Calories from Fat: 97 (73%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 503.5mg||155 %|
|Sodium 8391.4mg||289 %|
|Potassium 46.2mg||1 %|
|Total Carbohydrate 2.4g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2.4g|
|Protein 6.5g||9 %|
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Calories per serving: 133
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