Creamy Orange Custard Sauce
|Sugar||1⁄3 Cup (5.33 tbs)|
|Milk/Cream||2 Cup (32 tbs), scalded|
|Partially thawed frozen orange juice concentrate||1⁄4 Cup (4 tbs)|
|Ground mace||1⁄8 Teaspoon|
Slightly beat egg yolks, sugar, and salt in the top of a double boiler.
Gradually add milk, stirring constantly.
Cook over simmering water, stirring constantly, until mixture coats a metal spoon.
Remove from heat.
Cool slightly; blend in orange juice concentrate, butter, and mace.
Cover and set aside to cool to lukewarm.
Stir, then chill.