Sauces
Custard Sauce
Ingredients
- ½ pt. (275 ml.) double cream
- 3 egg yolks
- 1 tbsp. caster sugar
- 1 level tsp. cornflour
- 2/3 drops pure vanilla essence
Method
1
Heat the cream in a small saucepan and bring almost to boiling point.
2
In a separate bowl beat together the egg yolks, sugar, cornflour and vanilla. Pour over the hot cream, stirring all the time.
3
Return the mixture to the saucepan and heat, very gently, still stirring, until the sauce thickens. Just a minute or two.
4
If the custard does overheat, just take it off the heat and beat it until it becomes smooth. The addition of the cornflour stabilises the mixture.
5
Can be served hot as a pouring custard or cold. I use this recipe in trifle dishes. It really is worthwhile making your own custard for special occasion dishes. The taste is quite superior.