Ellen Sutherland
Freeman

On my first medical mission trip to Guatemala with Shared Beat, my heart was stolen by the big brown eyes of the children there. Guatemalan children are like our children - filled with potential. The health challenges and lack of opportunities in Guatemala keep them from even dreaming of a better future. The health and wellness care and the prevention programs of Shared Beat are designed to overcome some of the health challenges faced by the communities served. The scholarship program allows local students to pursue careers in health professions so they can improve the health of their own neighbors. Without the support of Shared Beat these students would never have the opportunity to fulfill their dreams. Would you share your heart and support Cook to Share so Shared Beat can continue in its mission of helping the children of Guatemala achieve self-reliance and positive future? Vote for my custard recipe with your wallet!

Boiled Custard Recipe 

1/2 Gallon of Whole Milk 

1/2  Cup of granulated white sugar     

8     Large Eggs -room temperature     

2     tsp. Vanilla Extract 

1.  Whisk eggs and 1/2 cup of sugar in a double boiler*.  

2. Slowly add the milk stirring so the mixture is well combined.   

3. Cook on medium heat, stirring continuously, until the mixture thickens a little and coats the back of the spoon. The froth will disappear when it is ready. If you use a candy thermometer, you want the mixture to reach 160F but not exceed 175F. This step usually takes about 20 minutes. 

4. Remove from the heat and add the vanilla extract.  5. Chill thoroughly before serving.  May serve alone, with pound cake or over a fruit pie including pumpkin.  Enjoy with a bourbon chaser.

* If you do not have a double boiler large enough, I place a heavy bottom sauce pan into a large skillet pan containing a small amount of water.