VANILLA CREAM CUSTARD (SAUCE FORCHERRY TRIFLE)
5 egg yolks1/2 c. sugar2 tbsp. corn starch2 c. milk1 tsp. vanilla
Beat egg yolks and sugar rapidly to blend well. In saucepan, dissolve corn starch in 1/2 cup milk. Add the rest of the milk and vanilla and bring to a boil, stirring constantly. Pour gradually into egg mixture, blend well. Return to heat and boil, stirring constantly 2 minutes. Cool in refrigerator until needed.
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