Custard Sauce Recipe
Ingredients
| Milk | 2 Cup (32 tbs) | |
| Sugar | 3 Tablespoon | |
| Salt | 1 Pinch | |
| Egg yolk | 4 | |
| Vanilla extract/Dry sherry, or brandy | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 650 Calories from Fat 276
% Daily Value*
Total Fat 31 g47.1%
Saturated Fat 14.2 g70.8%
Trans Fat 0 g
Cholesterol 785.5 mg261.8%
Sodium 465.8 mg19.4%
Total Carbohydrates 72 g23.8%
Dietary Fiber 0 g
Sugars 69.7 g
Protein 24 g48.1%
Vitamin A 26.5% Vitamin C
Calcium 58.9% Iron 9.9%
*Based on a 2000 Calorie diet
Directions
2. In a small bowl, beat the egg yolks lightly, then stir in a few tablespoons of the hot milk mixture. Blend the egg yolk mixture with the hot mixture in the saucepan. Reduce the heat to low, and cook stirring constantly, until the mixture coats the spoon—about 5 minutes. Do not boil or the sauce will curdle.
3. Remove the pan from the heat and place it in cold water. Stir the sauce constantly for 2 minutes, then blend in the vanilla. Cool, then cover and refrigerate until serving time.
Chef
