In article >,
"Giusi" > wrote:

> "Ophelia" ha scritto nel messaggio
>
> > I have never made an egg custard on the stove top. I always bake it in
> > the oven.
>
> But you can, depending on where you come from. What would you call the
> yellow stuff inside an eclair?
>
> I am sorry to say I didn't see Omelet's non-baked custards. Maybe one of
> those is what you would make?

I can re-post them if you like. :-)

2 recipes, non-bake custards as quoted from the Betty Crocker Cookbook:

---

Soft Custard:

"Delicate pudding or sauce to dress up other desserts."

Scald in top of double boiler or over direct heat...
1 1/2 cups milk

Beat into small bowl...
4 egg yolks
(or two whole eggs)

Blend in...
1/4 cup sugar
1/4 tsp. salt

Gradually stir in in scalded milk. Return to double boiler. Cook over
simmering (not boiling) water, stirring constantly. When custard coats
silver spoon (thin coating), remove from heat. Cool quickly. If custard
should start to curdle, beat vigorously at once with rotary beater until
smooth. Blend in 1 tsp. vanilla. Serve in sherbet glasses topped with
whipped cream; or use as a sauce over fruit, cake or other desserts.

Amount: 6 servings.

---

Rich Custard filling (from the page on Cream Puffs):

Mix in Saucepan...
1/2 cup sugar
1/2 tsp salt
1/3 cup Gold Medal flour

Om's note: (ok, so I was wrong about the flour <g>)

Stir in...
2 cups milk

Cook over med. heat, stirring until it boils. Boil 1 min. Remove from
heat. Stir a little over 1/2 of this mixture into...
4 egg yolks (or 2 eggs) beaten.

Blend into hot mixture in saucepan. Bring just to boiling point. Cool
and blend in...
2 tsp. vanilla or other flavoring.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


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