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