|
| |
|
| What You Need: |
|
|
|
1½ cups milk
2 teaspoons cornstarch
1 teaspoon sugar
1 egg yolk
½ teaspoon vanilla extract
|
|
| |
|
|
|
| How To Cook: |
|
|
1. In a heavy 1- to 1½-quart saucepan, combine ¼ cup of the milk and the cornstarch, and stir with a whisk until the cornstarch is dissolved.
|
2. Add the remaining 1¼ cups of milk and the sugar, and cook over moderate heat, stirring, until the sauce thickens and comes to a boil.
|
3. In a small bowl break up the egg yolk with a fork and stir in 2 or 3 tablespoons of the sauce.
|
4. Then whisk the mixture back into the remaining sauce.
|
5. Bring to a boil again and boil for 1 minute, stirring constantly. Remove the pan from the heat and add the vanilla.
|
6. Custard sauce is served hot with such desserts as
blackberry and apple pie,
apple dumplings or
jam sponge.
|
|
|
To Make: about 1½ cups sauce
|
|
| |
|
|
|
|
|
|
