Recipe Archives->Desserts Pudding->Custard Sauce 02

 
Real Custard Sauce
Serves 4 - hot or cold
 
1/2 pint milk
1 vanilla pod
4 egg yolks
1 oz sugar
 
Reserve 3 tablespoons of the milk. Place the remaining milk and
vanilla pod in a saucepan, bring almost to boil. Place the egg
yolks, sugar and reserved milk in a bowl. Beat until thick and
creamy. Remove the vanilla pod from the milk and pour the milk on
to the egg mixture. Strain the mixture into a heavy based saucepan
and cook, stirring, until the custard thinly coats the back of a
spoon and is about the thickness of single cream. Pour into a cold
jug, the sauce thickens on cooling.

Serve with steamed and baked puddings, fruit and mince pies or
stewed fruit.

Printable version: custard-sauce02.txt.