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| This is a very easy custard recipe for breakfast or for banana puddings. Very much like the inside of an eclair. |
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| 1 part |
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self-rising flour |
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| 2 |
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eggs |
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| 3 parts |
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sugar |
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WATER |
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| 1 tsp |
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vanilla flavoring |
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| 1/2 tsp |
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butternut flavoring |
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| 1 |
Put the dry ingredients in a pot and mix with a whisk. Use a pot that the amount of dry ingredients covers about 1/2 the bottom without being deep then fill the pot 1/2 way with cold water. |
| 2 |
Beat eggs with a whisk then put in cold water mixture. Add flavorings and food color. Slowly bring to a boil stirring constantly.
Should be consistency of center of an eclair. Practice will help you to know the right amount of water to use. DO NOT USE MILK! |
| 3 |
As soon as it boils and is thick it is ready to eat. Pour about 1/2 cup into a bowl and put in a pat of butter ... melt butter and swirl then add hot biscuits.. Jake pours the chocolate over a whole biscuit. Alex likes to dip his in and bite off the chocolate bit. Carter tears off pieces and dips them in. I like to crumble mine up into it like granny showed me when I was a kid. |
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| Servings: 1 |
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| Recipe Source |
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Source: Paula ARG Kernachan
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |