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Custard Sauce

Thrifty.Chef's picture
Ingredients
  Milk 2 Cup (32 tbs)
  Sugar 3 Tablespoon
  Salt 1 Pinch
  Egg yolk 4
  Vanilla extract/Dry sherry, or brandy 1 Teaspoon
Directions

1. In a heavy 2-quart saucepan over moderate heat, heat the milk, sugar, and salt until the sugar has dissolved and the milk is very hot.
2. In a small bowl, beat the egg yolks lightly, then stir in a few tablespoons of the hot milk mixture. Blend the egg yolk mixture with the hot mixture in the saucepan. Reduce the heat to low, and cook stirring constantly, until the mixture coats the spoon—about 5 minutes. Do not boil or the sauce will curdle.
3. Remove the pan from the heat and place it in cold water. Stir the sauce constantly for 2 minutes, then blend in the vanilla. Cool, then cover and refrigerate until serving time.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vanilla

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4.104165
Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 650 Calories from Fat 276

% Daily Value*

Total Fat 31 g47.1%

Saturated Fat 14.2 g70.8%

Trans Fat 0 g

Cholesterol 785.5 mg261.8%

Sodium 465.8 mg19.4%

Total Carbohydrates 72 g23.8%

Dietary Fiber 0 g

Sugars 69.7 g

Protein 24 g48.1%

Vitamin A 26.5% Vitamin C

Calcium 58.9% Iron 9.9%

*Based on a 2000 Calorie diet

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Custard Sauce Recipe