Notes: You can make this sauce up to 2 days ahead; cover and chill.
This recipe goes with Cholly's World-Famous Gingerbread Cake
Yield: Makes about 3 3/4 cups
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Amount per serving
- Calories: 108
- Calories from fat: 41%
- Protein: 3.6g
- Fat: 4.9g
- Saturated fat: 2.2g
- Carbohydrate: 12g
- Fiber: 0.0g
- Sodium: 36mg
- Cholesterol: 123mg
- 1 quart milk
- 2/3 cup sugar
- 8 large egg yolks, lightly beaten
- 2 teaspoons vanilla
- 1. In a 3- to 4-quart pan over medium heat, stir milk and sugar often until mixture begins to bubble around edges of pan, 10 to 12 minutes. Remove from heat.
- 2. Whisk about 1/2 cup of the hot milk mixture into egg yolks, then pour mixture into pan and whisk to blend. Stir with a flexible spatula over medium-low heat until custard coats the spatula in a smooth, velvety layer, 10 to 14 minutes. Remove from heat and pour through a fine strainer set over a bowl. Set bowl in a container of ice water and stir often until cool. Stir in vanilla. Serve cool or cold.
- Nutritional analysis per 1/4 cup.
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