Custard Sauce Recipe

Custard Sauce Recipe

87 out of 100 based on 25489 user ratings
45 juta s/d 2.5 milyar listing 2018
Custard Sauce Recipe Custard Sauce Recipe This classic dessert sauce, also known as crème anglaise, goes beautifully with pies, tarts, simple cakes, and fruit. If you like, substitute 1 tablespoon of your favorite liqueur or brandy for the vanilla. Prep : 5 minutes Cook : 15 minutes 11/4 cups milk 4 large egg yolks 1/4 cup sugar 1 teaspoon vanilla extract In heavy 2-quart saucepan, heat milk to boiling over high heat. Meanwhile, in medium bowl, with wire whisk, mix egg yolks and sugar until well blended. In thin, steady stream, whisk about 1/4 cup hot milk into egg-yolk mixture. Gradually whisk remaining hot milk into egg-yolk mixture. Return mixture to saucepan; cook over medium heat, stirring constantly with wooden spoon, just until mixture has thickened slightly and coats back of spoon. Do not boil, or sauce will curdle. Remove saucepan from heat; strain custard through sieve into clean bowl. Stir in vanilla. Serve warm, or cover and refrigerate up to 1 day. Makes about 11/2 cups. Each tablespoon : About 26 calories, 1g protein, 3g carbohydrate, 1g total fat (1g saturated), 37mg cholesterol, 7mg sodium.
Custard Sauce Recipe

Custard Sauce Recipe

This classic dessert sauce, also known as crème anglaise, goes beautifully with pies, tarts, simple cakes, and fruit. If you like, substitute 1 tablespoon of your favorite liqueur or brandy for the vanilla. Prep : 5 minutes Cook : 15 minutes
  • 11/4 cups milk
  • 4 large egg yolks
  • 1/cup sugar
  • 1 teaspoon vanilla extract
  1. In heavy 2-quart saucepan, heat milk to boiling over high heat.
  2. Meanwhile, in medium bowl, with wire whisk, mix egg yolks and sugar until well blended. In thin, steady stream, whisk about 1/cup hot milk into egg-yolk mixture. Gradually whisk remaining hot milk into egg-yolk mixture. Return mixture to saucepan; cook over medium heat, stirring constantly with wooden spoon, just until mixture has thickened slightly and coats back of spoon. Do not boil, or sauce will curdle.
  3. Remove saucepan from heat; strain custard through sieve into clean bowl. Stir in vanilla. Serve warm, or cover and refrigerate up to 1 day. Makes about 11/2 cups.
Each tablespoon : About 26 calories, 1g protein, 3g carbohydrate, 1g total fat (1g saturated), 37mg cholesterol, 7mg sodium. custard cream sauce, custard sauce recipe easy, custard sauce recipe for bread pudding, easy vanilla custard sauce recipe, how to make custard sauce recipe, quick custard sauce, vanilla custard sauce recipe cream, warm custard sauce, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Sunday, 24 June 2018

Custard Sauce Recipe

Article Categories : Sauces, Salsas & Condiments

Custard Sauce Recipe

Custard Sauce Recipe

This classic dessert sauce, also known as crème anglaise, goes beautifully with pies, tarts, simple cakes, and fruit. If you like, substitute 1 tablespoon of your favorite liqueur or brandy for the vanilla.

Prep : 5 minutes
Cook : 15 minutes

  • 11/4 cups milk
  • 4 large egg yolks
  • 1/cup sugar
  • 1 teaspoon vanilla extract
  1. In heavy 2-quart saucepan, heat milk to boiling over high heat.
  2. Meanwhile, in medium bowl, with wire whisk, mix egg yolks and sugar until well blended. In thin, steady stream, whisk about 1/cup hot milk into egg-yolk mixture. Gradually whisk remaining hot milk into egg-yolk mixture. Return mixture to saucepan; cook over medium heat, stirring constantly with wooden spoon, just until mixture has thickened slightly and coats back of spoon. Do not boil, or sauce will curdle.
  3. Remove saucepan from heat; strain custard through sieve into clean bowl. Stir in vanilla. Serve warm, or cover and refrigerate up to 1 day. Makes about 11/2 cups.

Each tablespoon : About 26 calories, 1g protein, 3g carbohydrate, 1g total fat (1g saturated), 37mg cholesterol, 7mg sodium.