June 05, 2016
Desserts, Sauce, Sweet Sauces,
Dairy, Eggs, North American, 5 Ingredients Or Less, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Summer, Hand Mix/Whisk, Stove Top, Gluten-Free, Vegetarian, Sugar, Kosher Dairy more
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"This recipe is actually part of a larger recipe I found @ realsimpledotcom, but the sauce part of the recipe "called to me". Unless a frosting is truly special, I favor eating baked goods plain or lightly dusted w/powdered sugar (or glazed). BUT these options have fairly limited uses. However, there's another option that has even greater appeal, mainly because it's versatile & ideal for so many things. A custard sauce can be served warm or cold. It's easily portable & can be used to top fresh fruit, cake or other baked goods, bread pudding, etc. You can also chg the flavor profile of a custard sauce w/the use of extracts like vanilla (used here), banana, butterscotch, cinnamon, coconut, coffee, maple, mint, peppermint, strawberry, etc. Try 1 of them & ENJOY!"
Heat the milk in a saucepan over med heat until small bubbles begin to form.
In a bowl, whisk sugar & eggs & slowly pour in the milk, whisking constantly. Pour the mixture back into the pan & cook over low heat (stirring constantly) until the sauce thickens (about 10 min). Do not let the sauce boil or it will curdle.
Remove from heat & stir in 1 tbsp vanilla.
Pour the sauce into a metal bowl. Then place the bowl in a pan of ice water to chill.
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