Servings: 100 Portions (1-1/2 Gallons)
Portions: 1/4 Cup Each
2-3/4 cups (1 lb 4 oz) sugar, granulated
6 tablespoon (2 oz) cornstarch
1 teaspoon salt
3-1/2 cups (1 lb) milk, nonfat, dry
2 cups (10 eggs) eggs, whole, slightly beaten
4-1/2 quart water, hot
3/4 cup (6 oz) butter or margarine
1/4 cup vanilla
Combine sugar, starch, salt, and nonfat dry milk. Slowly add eggs to mixture while
beating at low speed. Gradually add water; mix at low speed until smooth. Add butter or
margarine. Cook over low heat, stirring constantly, until mixture coats a spoon. DO NOT
BOIL. DO NOT OVERCOOK.
NOTE:
Sauce may be served over puddings and plain cake squares.