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Pence Springs Hotel

Pence Springs, West Virginia

Specialty Recipe

Custard Sauce

1 quart whole milk (4 cups)
8 egg yolks, beaten
1 cup sugar
1 teaspoon salt
1 Tablespoon vanilla
Dash nutmeg

Scald milk. Beat egg yolks, sugar, and salt together; temper with hot milk. (Do not mix too fast or the milk will cook the eggs.) Cook over hot water until sugar is melted; cool. Great with cake.

To make fluffy: Add beaten egg whites. If you want fluffy custard to hold up, add 2 packages (2 Tablespoons) gelatin when cooking eggs and milk.
To make rum-flavored custard: add 1/4 cup dark rum (or any other flavoring).
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