CLASSIC CUSTARD SAUCE

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Classic Custard Sauce image

This is a lovely rich creamy classic custard that is wonderful layered in trifles (see my recipe #353522), or in goblets with White Wine Jelly (recipe #286907), or served with cake and fruit. Superb! I sometimes add the seeds from a vanilla bean for extra richness. Really wonderful. I hope you enjoy!

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

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