"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Custard Sauce Recipe

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This recipe for Custard Sauce, by , is from Joy of the Repast: Favorite Recipes of Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Annie Laurie Cisneros
Added: Friday, July 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups milk
2 tsp. cornstarch
1 tbsp. sugar
1 egg yolk
1/2 tsp. vanilla or almond extract

Directions:
Directions:
In a heavy saucepan, combine 1/4 cup of the milk and cornstarch, and stir until the cornstarch is dissolved. Add the remaining 1 1/4 cups of milk and the sugar, and cook over moderate heat, stirring, until the sauce thickens and comes to a boil. In a small bowl break up the egg yolk and stir in approx. 3 tbsp. of the hot sauce. Them whisk the mixture back into the remaining sauce. Bring to a boil again and boil for 1 minute, stirring constantly. Remove from heat and add extract. To serve over desserts such as English trifle, fruit crisps, apple pie, etc.

Personal Notes:
Personal Notes:
A delightfully delicate custard sauce - not too sweet.

 

 

 

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