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Tuesday, May 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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EVDO DEPOT - Click for Website
Contributed by: Holly Kozelsky
  • 11â�„2 cups milk
  • 2 tsp. cornstarch
  • 1 TBS sugar
  • 3 egg yolks
  • 1â�„2 tsp. vanilla extract
In a heavy-bottomed saucepan, mix 2 TBS of the milk with the cornstarch. As soon as the cornstarch is dissolved, add the rest of the milk and the sugar and cook over moderate heat until the sauce thickens and comes to a boil.
Place the egg yolks in a bowl and beat them with a fork. Pour a cup of the sauce over the eggs, beating as you pour. Return the mixture to the rest of the sauce, stir well and quickly bring back to a boil. Don’t allow to keep boiling, because it will curdle. Add the vanilla extract, remove from heat and pour into a pitcher to serve.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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