Updated Thursday, July 26th, 2007
Scald the milk and cream in the top of a double boiler. Beat the egg yolks; add 1/8 teaspoon salt and 4 tablespoons sugar. Mix in a little of the hot milk and cream with the eggs and return to the double boiler. Cook until thick, stirring constantly. Cool. Add the vanilla and chill.
Serve in shallow glass dessert dishes with the egg-white "islands" floating on top.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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