Recipe Yield: 1 1/2 quarts
	Ingredient Amount Half & Half 32 oz M.G.Waldbaum's Easy Eggs® or Papetti's Table ReadyTM Liquid Eggs 12 oz Sugar, white granulated 10 oz Corn Starch 2 oz Butter, unsalted, cut into 1/2" pieces (cold) 2 oz Vanilla Extract 1/2 oz

Directions

In a heavy bottomed stainless steel sauce pot bring 5 ounces of the sugar and the Half & Half to a simmer. Place the remaining sugar, eggs and corn starch in a mixing bowl. Whisk until it forms a thick ribbon. Slowly whisk in 2 cups of the simmering Half & Half mixture into the egg mixture to temper. Pour the tempered egg mixture into the sauce pot. Stir constantly with a wooden spoon until the mixture thickens. Remove from the heat. Pour the thickened mixture into a clean mixing bowl. Slowly whisk in the vanilla and cold butter. Cover with a piece of buttered parchment paper or plastic wrap and refrigerate overnight.

Applicable Segments:
Family/Casual Dining, Hotel/Fine Dining, Institutional, Healthcare, Buffet/Brunch Application

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