Recipe - Drinking Custard

1 pt Milk
1 pt Heavy cream
1 cup Sugar
12 Egg yolks
1 tablespoon Flour

Eggnog is essentially a dessert sauce called creme anglaise. The addition
of flour to this recipe is unorthodox but it enables you to boil the sauce
without curdling it.

HEAT MILK, CREAM AND SUGAR in a saucepan and bring just to a boil. (Do not
stirleaving the sugar on the bottom of the pot will prevent the milk from
scorching.) Beat the egg yolks and flour together with a wire whisk. Add
about a cup of the hot milk mixture to the yolks and whisk to blend. Then
whisk the yolk mixture into the mixture in the saucepan. Bring to a boil,
stirring constantly. Boil gently for 10 seconds, then remove from heat and
strain into a bowl, discarding the flour lumps. Chill and serve with rum,
if desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini