Best Classic Custard Sauce Recipes

Crème Anglaise-Classic Custard Sauce image

Yield for about 2 cups

Number Of Ingredients 6

6 egg yolks
1/2 cup sugar
1 1/2 cups hot milk
3 Tbs butter, optional
1 Tbs pure vanilla extract
2 Tbs dark rum, cognac, or other liqueur, optional

Steps:

Whisk the egg yolks in a 2-quart stainless-steel saucepan, adding the sugar by spoonfuls. Continue whisking for 2 to 3 minutes, until the yolks are thick and pale yellow and "form the ribbon" (see page 100). By dribbles at first, stir in the hot milk.
Set over moderate heat, stirring slowly and continuously with a wooden spoon, reaching all over the bottom of the pan as the custard gradually heats and thickens-do not let it come near the boil. If it seems to be getting too hot, lift pan up, then continue as the sauce thickens. You are almost there when surface bubbles begin to disappear and you may see a whiff of steam arise.
When Is It Done? It coats the spoon in a light, creamy layer.
Beat in the optional butter, the vanilla, and the optional spirits. Serve warm, at room temperature, or chilled.
Storage. Remember that this is an egg-yolk sauce, and should not sit around at room temperature for more than 1/2 hour. To store for 2 to 3 days, refrigerate, and cover when cold.

Classic Custard Sauce image

Provided by BecR2400

Categories Sauces

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 5

6 egg yolks, at room temperature and lightly beaten
2/3 cup sugar
1 pinch salt
2 cups half-and-half, at room temperature
2 tablespoons sherry wine (can substitute brandy or 1 teaspoon vanilla)

Steps:

In the bottom of a double boiler, bring one inch of water (water must not touch top pan) to simmer over medium heat.
In the top of a double boiler, beat together egg yolks, sugar, and salt until thick and light-colored. Gradually add half-and-half.
Heat, stirring constantly, until mixture is somewhat thickened and coats a spoon. (Mixture must not come to a boil or it will curdle.).
Remove from heat; add sherry or brandy or vanilla. Chill.

Nutrition Facts : Calories 195.5, Fat 10, SaturatedFat 5.4, Cholesterol 146.9, Sodium 50.8, Carbohydrate 20.2, Sugar 16.9, Protein 3.6