Custard Sauces Recipe
Ingredients
| Egg yolks | 5 | |
| 90 g/3 oz caster sugar | ||
| 450 ml/3/4 pint full cream milk | ||
| Flavouring | ||
Directions
Before you start, decide how confident you are.
If you are unsure or are in a rush, add a teaspoon of cornflour to the ingredients.
This will prevent the mixture from turning into scrambled eggs if you don't get the method quite right.
Beat the egg yolks and the sugar well until pale and creamy, then beat in the cornflour (if used).
Heat the milk to boiling point and pour it into the egg mixture in a stream, beating all the time.
Return the mixture to the saucepan and stir continuously over medium-to-low heat until the mixture coats the back of the spoon.
Keep the temperature low — if the mixture bubbles at all it is probably about to burn or turn to scrambled egg on the base.
It will appear rather thin but thickens as it cools to lukewarm, which is the best temperature to serve it.
Strain it through a fine sieve and then flavour it lightly.
If you are unsure or are in a rush, add a teaspoon of cornflour to the ingredients.
This will prevent the mixture from turning into scrambled eggs if you don't get the method quite right.
Beat the egg yolks and the sugar well until pale and creamy, then beat in the cornflour (if used).
Heat the milk to boiling point and pour it into the egg mixture in a stream, beating all the time.
Return the mixture to the saucepan and stir continuously over medium-to-low heat until the mixture coats the back of the spoon.
Keep the temperature low — if the mixture bubbles at all it is probably about to burn or turn to scrambled egg on the base.
It will appear rather thin but thickens as it cools to lukewarm, which is the best temperature to serve it.
Strain it through a fine sieve and then flavour it lightly.
Chef
