Custard Sauce
Yield
1 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
milk
|
|
| 1 | stick |
cinnamon
|
*
|
| 4 | each |
egg yolks
|
*
|
| 3 | tablespoons |
sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
milk
|
|
| 113 | g |
cinnamon
|
*
|
| 4 | each |
egg yolks
|
*
|
| 45 | ml |
sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
Directions
Bring milk to boil with cinnamon in sauce pan.
Meanwhile, whisk egg yolks with sugar in bowl.
Gradually whisk in hot milk.
Return to sauce pan and cook over medium heat, stirring constantly, just until mixture coats back of spoon.
DO NOT BOIL Strain, stir in vanilla.
Refrigerate until cold.
Makes 1 ¾ cups.
Serve with Apple Brown Betty.
