Cold Custard Cream Sauce Recipe
How often do you come across a good Cold Custard Cream Sauce recipe? You are fortunate enough to have just hit this page and found one. This Cold Custard Cream Sauce is so tasty that I cannot resist serving it as a Side Dish often. The first taste of this delightful Cold Custard Cream Sauce from the Canadian cuisine is enough to addict you to it for life! Do let me know how you've liked my Cold Custard Cream Sauce. Feedback keeps me mobilized and motivates me to try out novel ways.
Ingredients
See Ingredient no Direction
Directions
cald 3/4 cup milk in the top of a double boiler, and stir in 2 egg yolks, slightly beaten with 3 tablespoons icing sugar.
Cook and stir over hot, not boiling, water until the mixture coats a spoon.
Remove from heat, and add a pinch of salt and 1/2 teaspoon vanilla.
Chill thoroughly.
At serving time, fold the custard into 1 1/2 cups whipped cream.
Cook and stir over hot, not boiling, water until the mixture coats a spoon.
Remove from heat, and add a pinch of salt and 1/2 teaspoon vanilla.
Chill thoroughly.
At serving time, fold the custard into 1 1/2 cups whipped cream.
