Custard Sauce

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14 ounces granulated sugar
2 ounces cornstarch
1/2 teaspoon salt
2 cups cold milk
3 quarts hot milk
6 ounces egg yolks (about 10 total), beaten
2 tablespoons vanilla
Yield: 1 gallon
1. Mix dry ingredients.

2. Add cold milk and mix until smooth.

3. Add cold mixture to hot milk gradually while stirring.

4. Stir in egg yolks gradually. Cook over hot water until thickened, about 5 minutes.

5. Remove from heat and add vanilla. Cool.

Serve over cake-type puddings.
 
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