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Recipe to Print-Custard Sauce - Copy - Copy

$scale_by Recipe Name: Custard Sauce - Copy - Copy Source: Submitted by: Last Modified: Course: Sauce Used in Baskets: No Base: Egg Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 4 Inactive Prep Time: 0.00 Minutes Original Num Servings: 4 Cooking Time: 0.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: ? # Sides Included: 0 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Serve over fresh fruit. Comments: Yields 2 cups.

Ingredients: Directions: In a 2-quart saucepan, place yolks and milk. Whisk to mix thoroughly. In a small saucepan, heat half-and-half with sugar, stirring well, over low heat until sugar dissolves. Do not boil. Mixture can be scalded. Strain 1/2 cup of hot sugar mixture into the yolks, stirring. Put saucepan with yolks over low heat, and gradually add the remaining sugar mixture. Stir constantly until mixture thickens to the consistency of unbeaten whipping cream, about 10 to 15 minutes. Remove from heat. Strain sauce into bowl over ice for rapid cooling. Refrigerate until chilled.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00