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Custard Sauce
Credit:
Gentl and Hyers
Recipe Summary
Yield: Makes 2 1/3 cups
Ingredients
Ingredient Checklist
1 1/4 cups milk
3/4 cup heavy cream
6 large egg yolks
1/2 cup sugar
Gallery
Custard Sauce
Credit:
Gentl and Hyers
Recipe Summary
Yield: Makes 2 1/3 cups
Gallery
Custard Sauce
Credit:
Gentl and Hyers
Custard Sauce
Credit:
Gentl and Hyers
Custard Sauce
Recipe Summary
Yield: Makes 2 1/3 cups
Recipe Summary
Yield: Makes 2 1/3 cups
Yield: Makes 2 1/3 cups
Makes 2 1/3 cups
Ingredients
Ingredients
- 1 1/4 cups milk
- 3/4 cup heavy cream
- 6 large egg yolks
- 1/2 cup sugar
Directions
Fill a large bowl with ice and water; set aside. Place milk and cream in a saucepan; bring to a boil over medium-high heat.
Combine egg yolks and sugar in a medium bowl, and whisk until pale yellow. Pour half of hot milk mixture into egg-yolk mixture, whisking constantly. Return to pot with remaining milk mixture, and cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon.
Remove from heat; pour through a very fine strainer into a bowl set over the ice bath. Allow to cool, stirring occasionally. Store in an airtight container up to 2 days in the refrigerator, until ready to use.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Custard Sauce
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Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Custard Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
