Custard Sauce

CONTRIBUTED BY: DODIE ANDERSON

EQUIPMENT
Double boiler
Small bowl
Wooden spoon
Handheld electric or stand mixer

INGREDIENTS
6 egg yolks or 3 eggs, pastured (read label on egg carton)

1/2 cup pure cane sugar
⅛ tsp pickling salt
2 cups scalded milk (Milk cooked slowly in a double boiler until it bubbles around the edges. You can put a glass bowl over a saucepan to make a double boiler. Do not let the hot water touch the glass bowl.)

PREPARATION AND COOKING TIME

Prep time: 15 minutes

Cooking time: 20 minutes

METHOD

1. Heat milk on medium heat.

2. Beat eggs in a separate, small bowl until blended evenly.

3. Add sugar to eggs and blend thoroughly.

4. Temper eggs by adding 10 or 12 the scalded milk mixture one spoonful at a time to the egg mixture. Do this very slowly to avoid scrambling the eggs.

5. Add tempered mixture back into the rest of the scalded milk.

6. Cook in a double boiler until it thickens and coats the back of the spoon, stirring constantly. 

7. Chill.

YIELD

4-6 servings

SERVING SUGGESTION
You can use custard sauce on baked fruit, meringues, apple snow or any dessert.

STORAGE SUGGESTION

Cook ahead and keep in the fridge.