Custard Sauce

Place setting
five_whole_stars
Click a Star to Rate This Recipe
Serves 2| Hands-On Time: | Total Time:

Ingredients

  • 1 cup milk
  • egg yolk
  • 2 tablespoons sugar
  • 1/4 teaspoon cornstarch
  • 1 teaspoon instant coffee, vanilla extract, or orange liqueur, such as Grand Marnier

Directions

  1. Heat the milk in a Pyrex measuring cup in the microwave for 2 minutes on high, or in a small saucepan over medium heat until small bubbles appear on the side of the pan.
  2. In another small saucepan, over medium-low heat, whisk the egg yolk with the sugar and cornstarch and slowly add the warm milk. Whisk constantly, until the mixture thickens to the consistency of heavy cream and coats a spoon lightly. Do not boil or simmer or the egg will scramble. Remove from heat. Stir in the coffee, vanilla, or orange flavoring.
  3. Pour the Custard Sauce into a small bowl. Serve warm or chilled. To chill, cover and refrigerate at least 1 1/2 hours or up to 1 day ahead.
By February, 2002

Nutritional Information

  • Per Serving
  • Calories 151
  • Calcium 149mg
  • Carbohydrate 19g
  • Cholesterol 115mg
  • Fat 6g
  • Fiber 0g
  • Iron 0mg
  • Protein 5mg
  • Sat Fat 3g
  • Sodium 53mg
What does this mean? See Nutrition 101 .

Quick Tip

Cracked eggshells
As with produce, take eggs and milk from the back of the case; older merchandise tends to be pushed forward.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.