REAL CUSTARD SAUCE
Serve with steamed and baked puddings, fruit and mince pies or stewed fruit. From The British Food Trust http://www.greatbritishkitchen.co.uk/recipebook/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=862&Itemid=28
Provided by Buzymomof3
Categories Sauces
Time 45m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 4
Steps:
- Reserve 3 tablespoons of the milk. Place the remaining milk and vanilla pod in a saucepan. Bring almost to the boil. Remove from the heat and leave to stand for 15 minutes to allow the vanilla to infuse the milk.
- Place the egg yolks, sugar and reserved milk in a bowl. Beat until thick and creamy. Remove the vanilla pod from the milk and pour the milk on to the egg mixture. Strain the mixture into a heavy based saucepan and cook, stirring, until the custard thinly coats the back of a spoon and is about the thickness of single cream. Pour into a cold jug. Serve hot or cold. The sauce thickens on cooling.
Nutrition Facts : Calories 120.2, Fat 6.5, SaturatedFat 2.9, Cholesterol 173.6, Sodium 40.2, Carbohydrate 10.5, Sugar 10.2, Protein 4.8
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