Ingredients
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6
-
2/3
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1
-
2
-
2
-
-
-
-
-
-
-
-
-
-
Directions
Classic Custard Sauce, This is a lovely rich creamy classic custard that is wonderful layered in trifles (see my recipe #353522), or in goblets with White Wine Jelly (recipe #286907), or served with cake and fruit Superb! I sometimes add the seeds from a vanilla bean for extra richness Really wonderful I hope you enjoy!
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Steps
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1
Done
|
In the Bottom of a Double Boiler, Bring One Inch of Water (water Must not Touch Top Pan) to Simmer Over Medium Heat. |
|
2
Done
|
in the Top of a Double Boiler, Beat Together Egg Yolks, Sugar, and Salt Until Thick and Light-Colored. Gradually Add Half-and-Half. |
|
3
Done
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Heat, Stirring Constantly, Until Mixture Is Somewhat Thickened and Coats a Spoon. (mixture Must not Come to a Boil or It Will Curdle.). |
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4
Done
|
Remove from Heat; Add Sherry or Brandy or Vanilla. Chill. |
