Name: Custard Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 625 ml (2 1/2 cups)
Ingredients: 6 egg yolks; 1/3 cup (75 ml) sugar; 1 1/2 cups (375 ml) milk, warmed; 1/2 cup (125 ml) 35% cream; 1 teaspoon (5 ml) vanilla extract

Ingredients

6 egg yolks
1/3 cup (75 ml) sugar
1 1/2 cups (375 ml) milk, warmed
1/2 cup (125 ml) 35% cream
1 teaspoon (5 ml) vanilla extract

Preparation

In a thick-bottomed saucepan or a double boiler off the heat, beat the egg yolks and the sugar until smooth.
Slowly whisk in the milk. Add the cream. Cook over low heat, stirring constantly with a wooden spoon or a spatula, taking care to scrape the bottom and corners of the saucepan, until the sauce thickens and coats the back of the spoon. Remove from the heat and add the vanilla.
Transfer to a bowl. Cover and refrigerate until chilled, about 2 hours.
Serve cold with the floating islands.

Note from Ricardo

If cooking the custard sauce over direct heat, you can add about 10 ml (2 teaspoons) cornstarch. Although not standard procedure, this will help prevent clumping.

Custard sauce can be stored in the refrigerator for up to 3 days.

Flavour variations

Coffee
Add 45 ml (3 tablespoons) coarsely crushed coffee beans to the hot milk, cover and let infuse for 5 minutes. Strain through a sieve lined with cheesecloth and proceed to the next step.

Lime
Replace the vanilla extract with 20 ml (4 teaspoons) grated lime zest. Add the zest to the hot milk, cover and let infuse for 5 minutes. Strain through a sieve lined with cheesecloth and proceed to the next step.

Chocolate
Add 60 ml (1/4 cup) sifted cocoa powder and 15 ml (1 tablespoon) sugar to the egg and sugar mixture. Proceed to the next step.

Custard Sauce

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note