Recipe#386

Servings:
Pansize:
Temperature:
Recipe By:

INGREDIENTS

2 whole eggs or 4 yolks, well beaten
1 cup sugar
1/2 cup half and half cream
1/2 C. flour
1 1/2 tsp. prepared mustard
1 tsp. salt
1/2 C. white vinegar

INSTRUCTIONS

In saucepan, beat eggs and mix in all ingredients. Cook in a saucepan over medium heat until the consistency of custard or until it's thick and bubbly. Remove from heat and cool completely before using.
Keep in refrigerator. Last for two weeks. Makes 2 cups.