Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives

Custard Sauce for 100


This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds




Servings: 100 Portions (1 1/2 Gallons)
Portions: 1/4 Cup Each

2 3/4 cups (1 lb 4 oz) sugar, granulated
6 tablespoon (2 oz) cornstarch
1 teaspoon salt
3 1/2 cups (1 lb) milk, nonfat, dry
2 cups (10 eggs) eggs, whole, slightly beaten
4 1/2 quart water, hot
3/4 cup (6 oz) butter or margarine
1/4 cup vanilla

Combine sugar, starch, salt, and nonfat dry milk. Slowly add eggs to mixture while
beating at low speed. Gradually add water; mix at low speed until smooth. Add butter or
margarine. Cook over low heat, stirring constantly, until mixture coats a spoon. DO NOT
BOIL. DO NOT OVERCOOK.

NOTE:
Sauce may be served over puddings and plain cake squares.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.