Vanilla Custard Sauce
Recipe: #21765
November 16, 2015
Categories: Sauce, Sweet Sauces, Eggs, 5 Ingredients Or Less, One-Pot Meal, Gluten-Free, Vegetarian, Kosher Dairy, more
"Recipe source: A Cup of Comfort Cookbook - to go over apple crumble #recipe21764 or other fruit desserts Can be stored in the refrigerator for one week."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (256.5 g)
- Calories 674.7
- Total Fat - 50.4 g
- Saturated Fat - 18.6 g
- Cholesterol - 1984.2 mg
- Sodium - 152 mg
- Total Carbohydrate - 22.1 g
- Dietary Fiber - 0 g
- Sugars - 16.6 g
- Protein - 30.9 g
- Calcium - 305.7 mg
- Iron - 5 mg
- Vitamin C - 0 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Fill a mixing bowl with ice water.
Step 2
In another bowl whisk together yolks and sugar
Step 3
In a saucepan heat milk almost to boiling, but do not let it boil.
Step 4
Whisk hot milk into yolk mixture, slowing and in streams so it does not curdle the eggs. Transfer mixture back to pan and cook, stirring constantly and vigorously with a spoon until it thickens but does not boil (5 minutes). Remove from heat and stir in vanilla.
Step 5
Place pot directly into the ice-water bath and stir until custard sauce is cool.
Tips
No special items needed.
0 Reviews
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