Basic Custard Recipe

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   ["In 2-qt saucepan mix sugar and flour.", "Add in egg yolks and mix well.", "Gradually add in scalded lowfat milk, stirring well.", "Cook over low heat, stirring constantly, till it thickens sufficient to coat a spoon.", "Make sure never to let the mix boil.", "Remove from heat and add in vanilla.", "NOTES: The phrase ""thicken until it coats a spoon"" means just what it says.", "When you are making your custard (or possibly other recipe which calls for thickening, such as sauce), lift the stirring spoon and see if the mix adheres.", "A test to be even more sure: Run your finger down the spoon, if it makes a clean line and the mix doesn't drip, you've gotten it to the point where it is thick sufficient or possibly on it's way to being there.", "When it gets to which point you will be able to tell right away, since custards, sauces, soups, etc.", "start thickening very quickly once the process has started."]

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