Realcustardsauce Recipes

CUSTARD SAUCE

Custard Sauce image

I serve this sauce, along with my recipe #56293 for Rum Sauce (which is VERY rich) over my Christmas Pudding. Its also good over other puddings & fruit.

Provided by CountryLady

Categories Sauces

Time 18m

Yield 1 1/2 cups

Number Of Ingredients 6

Ingredients

3 tablespoons sugar
1 3/4 cups half-and-half
1 egg yolk
1 tablespoon cornstarch
1/8 teaspoon salt
1/2 teaspoon vanilla extract

Steps:

Combine all ingredients, except vanilla, in a heavy pot.
Cook, over medium heat, stirring constantly, until mixture thickens& will coat the back of a spoon.
Remove from heat.
Stir in vanilla& refrigerate in a covered container.

Nutrition Facts : Calories 521.8, Fat 35.2, SaturatedFat 21.2, Cholesterol 230.3, Sodium 315.1, Carbohydrate 42.8, Fiber 0.1, Sugar 25.9, Protein 10

REAL CUSTARD SAUCE

Real Custard Sauce image

Serve with steamed and baked puddings, fruit and mince pies or stewed fruit. From The British Food Trust http://www.greatbritishkitchen.co.uk/recipebook/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=862&Itemid=28

Provided by Buzymomof3

Categories Sauces

Time 45m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 4

Ingredients

1 1/4 cups whole milk
1 vanilla bean
4 egg yolks
2 tablespoons caster sugar

Steps:

Reserve 3 tablespoons of the milk. Place the remaining milk and vanilla pod in a saucepan. Bring almost to the boil. Remove from the heat and leave to stand for 15 minutes to allow the vanilla to infuse the milk.
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. Serve hot or cold. The sauce thickens on cooling.

Nutrition Facts : Calories 120.2, Fat 6.5, SaturatedFat 2.9, Cholesterol 173.6, Sodium 40.2, Carbohydrate 10.5, Sugar 10.2, Protein 4.8

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