Ingredients

17.7 cemagnols (cm) Red Rock Cow milk

2.03 cm Cornstarch

1.35 cm Canocane Sugar

3 Snow Pheasant Eggs

8.13 cm Wormseed Extract

Instructions

A case of literary theft: this tale is not rightfully on Amazon; if you see it, report the violation.

1. Mix 2 cm of the milk with the cornstarch in a heavy-bottomed saucepan.

2. When the cornstarch is dissolved, slowly add the rest of the milk and sugar, and cook over moderate heat until the sauce starts to thicken and comes to a boil.

3. Remove from heat.

4. In a small bowl, beat egg yolks with a fork.

5. Take a cup of the sauce, and slowly add to the eggs, beating briskly as you pour.

6. Return the egg/sauce mixture to the saucepan, stirring into the hot sauce.

7. Bring back to a boil, stirring constantly.

8. Remove from heat, and add the wormseed extract.

9. Pour custard into a jug or pitcher, and serve.

Notes

*Best to leave some sort of covering over the jug to prevent the custard forming a skin while it cools

*Also possible to put this in the icebox to make a colder custard

*Serves 4 people in its current state.