---------- Recipe via Meal-Master (tm) v8.04
  
       Title: DRINKING CUSTARD
  Categories: Desserts, Beverages, Kump
       Yield: 6 servings
  
       1 pt Milk
       1 pt Heavy cream
       1 c  Sugar
      12    Egg yolks
       1 tb 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 stir--leaving 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.
  
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