Apricot Custard Sauce

Recipe from Sunset

More From Sunset


Ingredients

  • 1 1/4 cups canned apricot nectar
  • 6 tablespoons whipping cream
  • 5 large egg yolks

Preparation

  1. In a 1 1/2- to 2-quart pan over high heat, stir 1 1/4 cups canned apricot nectar and 6 tablespoons whipping cream until boiling, about 5 minutes. In a bowl, whisk 5 large egg yolks to blend. Whisk in about half of the hot apricot mixture. Put contents of bowl in pan. Stir over low heat until sauce thickly coats a metal spoon, 8 to 10 minutes. Set pan in a bowl of ice water and stir often until cool, about 8 minutes. If making ahead, chill airtight up to 2 days.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Apricot Custard Sauce Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy