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Custard Sauce Recipe | |
Sauces | |
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Ingredients:
3 cups (750 ml) milk4 tsp (20 ml) cornstarch (cornflour) 2 Tbs (30 ml) sugar 2 egg yolks 1 tsp (5 ml) vanilla extract
Directions:
In a heavy 2 quart (2 L) saucepan, combine 1/2 cup (125 ml) of the milk and the cornstarch, and stir with a whisk until the cornstarch isdissolved. Add the remaining milk and the sugar, and cook over moderate heat, stirring, until the sauce thickens and comes to a boil. In a small bowl break up the egg yolks with a fork and stir in 4 to 6 tablespoons (60 to 90 ml) of the sauce. Then whisk the mixture back into the remaining sauce. Bring to a boil again and boil for 1 minute, stirring constantly. | |