Custard Sauce

Custard sauce is also known as stirred custard, boiled custard, and crme anglaise (English cream). It's traditionally used for Bavarian creams and ice creams and for spooning over fruits and desserts and is a classic dessert sauce.

Yield: 8 servings
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  • 2 cups 1% lowfat milk
  • 1/3 cup sugar
  • 1 (3inch) cinnamon stick
  • 4 large egg yolks


  1. Combine milk, sugar, and cinnamon stick in a small, heavy saucepan over mediumlow heat; cook 5 minutes or just until sugar dissolves and mixture is hot, stirring occasionally.

  2. Place egg yolks in a medium bowl; stir with a whisk until blended. Gradually add about half of hot milk mixture, stirring constantly with a whisk (leave cinnamon in pan). Add egg mixture to milk mixture in pan. Cook over mediumlow heat 6 minutes or until the mixture thickens and coats the back of a spoon, stirring constantly with a wooden spoon (do not boil).

  3. Strain sauce through a fine sieve into a bowl; discard cinnamon. Place bowl of sauce in a large icefilled bowl for 15 minutes or until sauce is room temperature, stirring occasionally. Cover and chill.
August 2012

This recipe is a personal recipe added by psschmidt2 and has not been tested or endorsed by MyRecipes.

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