Custard Sauce

Oxmoor House
5 cups


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3 egg yolks
1/2 cup sugar
2 cups milk, scalded
1 cup whipping cream
1 teaspoon vanilla extract


Combine egg yolks and sugar in top of a double boiler, beating well. Gradually add scalded milk, stirring constantly. Cook over boiling water, stirring constantly with a metal spoon, 20 minutes or until mixture coats the spoon. Remove from heat; cool to room temperature. Chill thoroughly.

Beat whipping cream until soft peaks form. Fold into chilled custard mixture; fold in vanilla. Cover and refrigerate 2 hours.

Created date

February 2010