vanilla custard. Ingredients: 1 cup whole milk 1 cup thickened cream 4 egg yolks approximately half a vanilla bean sliced open and the vanilla beans scraped out (or you can use about 1/2 teaspoon vanilla paste such as Queen) 1/4 cup sugar 1 to 1 1/2 tablespoons corn flour (depending on how runny or thick you like your custard)
Hot Spinach dip-This rich, creamy dip can be assembled through step two up to three days ahead, then covered and refrigerated; it can also be served as a side dish. Two 10-ounce packages of frozen spinach can be substituted for the fresh. Thaw according to box instructions, drain well, and chop.