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Makes 2 1/3 Cups
Heat milk to boiling in a medium saucepan. While milk is heating,
beat egg yolks and sugar. Gradually whisk in the hot milk, taking
care to only add a little hot milk at a time to temper the eggs.
Return mixture to the saucepan and cook, stirring consantly, over
medium-high heat until mixture is slightly thickened. Remove from
heat and strain into a large bowl and cool to room temperataure.
Beat butter until fluffy, then beat in the cooled custard mixture,
adding custard in small increments and beating until mixture is
smooth. Beat in vanilal or liqueurs. If mixture gets too soft or
oily, simply refrigerate for about 15 minutes and re-beat.
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