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Prep Time: 720 Minutes Cook Time: 15 Minutes |
Ready In: 735 Minutes Servings: 12 |
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From the Jerusalem Post Ingredients:
6 large eggs |
1/4 cup sugar |
1/4 teaspoon salt (optional) |
1 liter milk |
1 teaspoon vanilla |
Directions:
1. In large saucepan, beat together eggs, sugar and salt, if used.
2. Stir in 2 cups milk.
3. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160¡F.
4. Remove from heat.
5. Stir in remaining 2 cups milk and vanilla.
6. Cover and refrigerate until thoroughly chilled, several hours or overnight.
7. Just before serving, pour into bowl or pitcher.
8. Garnish or add stir-ins, if desired.
9. Serve immediately.
10. For faster preparation, heat milk until very warm before stirring milk into eggs and sugar.
11. MICROWAVE: In 2-liter liquid micro-safe measure or bowl, beat together eggs, sugar and salt, if used, until thoroughly blended.
12. Set aside.
13. In l-liter liquid measure or bowl, cook 2 cups milk on full power until bubbles form at edges, about 5-6 minutes.
14. Stir into egg mixture.
15. Cook on 50% power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160F, about 5-6 minutes.
16. Stir in remaining 2 cups milk and vanilla.
17. Continue as above.
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