Vanilla Custard
Sauce
This is a classic dessert sauce, also known as creme anglaise. It is
wonderful to serve with cakes, pies and brownies, or to pour over fresh fruit such as
raspberries or strawberries. This sauce will keep, covered, in the refrigerator for
several days. If you have an ice cream maker, freeze this sauce and you will be very
pleasantly surprised.
1 cup whole milk
4 egg yolks
1/4 cup sugar
1 tsp. vanilla extract
In a small heavy saucepan, heat the milk over low heat until small bubbles appear
around the edge of the pan. In another saucepan, combine the egg yolks, sugar and vanilla.
Slowly pour the milk into the egg mixture, whisking constantly. Return to the heat and
cook, stirring constantly to 3 to 5 minutes or until thick and the sauce coats the spoon.
Pour the sauce into a shallow bowl and serve warm or refrigerate to chill, or quick-chill
in the freezer and serve cold. It will thicken as it chills. Makes 1 3/4 cups.
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Taken from Pasta Dinners 1,2,3 by Virginia Willis. Copyright © 1996 by
Crown Publishers, Inc. Used by arrangement with Crown Publishers, Inc
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