Double everything since 2 pints = 1 qt
24 egg yolks
16 oz sugar
2 qt milk
2 tbsp vanilla
2007-10-06 08:18:58
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answer #1
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answered by Anonymous
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You're just doubling the recipe:
2.5 pints = 5 cups
2.5 quarts = 10 cups
So.....
24 egg yolks
1 pound sugar
2 quarts milk
2 TBSP vanilla
But with any kind of egg sauce like that, you're better off to make two batches.
2007-10-06 08:22:58
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answer #2
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answered by Oxford Comma 2
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Everyone's on the right track here, you do double the recipe, but for the home cook, it would be easier to make the recipe twice........Especially something as sensitive as making a vanilla custard sauce.......Dealing with 24 eggs at a time unless you have a institutional size saucepan is going to be a daunting task........Being culinairily trained, I'd recommend you NOT double the recipe, just make the recipe two times.....Yes, a bit more work, but it will insure success.....Enjoy!!
Christopher
2007-10-06 08:30:44
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answer #3
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answered by ? 7
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cook?? well at first look u must be able to read and write
check out the maths
to yield 2 1/2qt
then
yield:2 1/2 pt
typo or bad mathermatican
looks like the sauce hit u in the face
2007-10-06 08:22:49
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answer #4
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answered by Anonymous
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2 1/2 pints is 1 1/4 quarts, so doubling it would give you 2 1/2 quarts.
2007-10-06 08:19:13
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answer #5
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answered by Celes 2
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Multiply everything by 2.
There r 2 pints in a quart.
2007-10-06 08:18:06
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answer #6
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answered by Anonymous
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2 pints in a quart so double all ingredients
2007-10-06 08:19:59
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answer #7
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answered by luv2bfit 5
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Urrrm...
I'll try
I'm assuming you mean a quarter of????
5/8 yield
3 egg yolks
2 ozzies of sugar
1/16th Milk.......
Is this a wind up or am I just two pints short of being absolutely bonkers??
Or am I just thick?
2007-10-06 08:23:42
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answer #8
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answered by Mike D 3
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it fabulous dennis, really, amazing :D God Bless Jesus loves you
2007-10-06 08:17:43
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answer #9
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answered by maluchica 2
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JUST DOUBLE ALL THE INGREDIENTS.
2007-10-06 08:17:36
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answer #10
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answered by Loren S 7
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