RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4718
| View Recipe |
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| Recipe Name: |
Custard Sauce - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| 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: |
?
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve over fresh fruit. |
| Comments: |
Yields 2 cups.
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Ingredients:
1 Cup milk, whole
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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. |
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| Nutrition per Serving: |
| Calories: |
220 |
Total Carbs: |
26.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
28.0 |
Fat: |
10.0 |
Protein: |
3.80 |
| Fiber: |
0.00 |
Sodium: |
51.00 |
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