Custard Sauce (3)
Custard Sauce (3)
Ingredients
- 6 egg yolks
- 1/3 cup (75 ml) sugar
- 1 1/2 cups (375 ml) milk, hot
- 1/2 cup (125 ml) 35% cream
- 1 teaspoon (5 ml) vanilla extract
Instructions
- In a heavy saucepan or double boiler, off the heat, beat the egg yolks with the sugar until smooth.
- Gradually whisk in the hot milk. Add the cream. Cook over low heat, stirring constantly with a wooden spoon or spatula, taking care to scrape the bottom and corners of the pan, until the cream thickens and coats the back of the spoon. Remove from the heat.
- Add the vanilla. Let cool. Cover and refrigerate until completely chilled, about 2 hours.
- Serve cold with floating islands, fruit or unfrosted cakes.
Custard Sauce (3)