Tuesday, 14 September 2010

Custard Sauce

There is something so soothing, so smooth and warming about custards. I can have my custard with almost anything.....crumbles, cakes, puddings, fruits....and the list never ends. This is my simple version of making this versatile custard sauce.

  • 2 cups milk plus 1/2 cup more
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 2 tbsp custard powder
  • 1 egg yolk

  1. Heat 2 cups of milk and sugar in a pot.....on low flame.
  2. Allow the sugar to dissolve while stirring.
  3. In the meantime, put the 1/2 cup of additional milk, vanilla, egg yolk and custard powder in a small jug.
  4. Beat this custard mixture till well combined.
  5. As soon as the milk begins to bubble, pour the custard mixture in a slow stream in the centre of the bubbling milk....while stirring vigorously at the same time, preferably with a heavy whisk. This will avoid it from curdling and getting lumpy.
  6. Continue stirring until the mixture thickens. Remove from flame.
  7. It's important to note that the custard thickens when it cools.

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authorMarina Mustafa. Author of ten cookbooks.

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