Wine Custard Sauce

Oxmoor House
4 cups


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5 eggs, lightly beaten
1 cup sugar
Grated rind and juice of 1 lemon
1 tablespoon plus 1 teaspoon cornstarch
2 tablespoons water
2 cups Sauterne or other sweet white wine


Combine eggs and sugar in top of a double boiler; beat well. Stir in lemon rind and juice. Dissolve cornstarch in water; add to egg mixture, mixing well. Stir in wine.

Place over boiling water, and cook, stirring constantly, 20 minutes or until mixture thickens. Remove from heat; cool to room temperature. Cover and refrigerate. Serve chilled over pudding.

Created date

February 2010