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Cuban
Curried Custard Sauce

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: Makes about 1½ cups

Ingredients

  • 4 large egg yolks
  • ½ cup sugar
  • 1 teaspoon mild curry powder, or to taste
  • 1¾ cups whole milk
  • 1 teaspoon pure vanilla extract

Directions

In a mixing bowl, whisk the egg yolks until just combined. Gradually whisk in the sugar and curry powder until well combined. In a small saucepan, bring the milk to a simmer. Gradually whisk the hot milk into the egg mixture. Pour the mixture into the top of a double boiler. Pour enough boiling water into the bottom of the double boiler to come halfway up the side. (If you don’t have a double boiler, improvise by putting one saucepan inside another.) Gently cook the custard, stirring slowly but constantly with a wooden spoon and reaching all over the bottom and sides. The sauce is done when it thickens enough to leave a clear track on the back of the spoon when you draw your finger across it. Stir in the vanilla. Pour the custard into a pitcher or serving bowl. Serve warm or chilled. The sauce may be made 1 to 2 days in advance and stored in the refrigerator in a covered container.


© 2006 Beverly Cox
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 24 servings.

37kcal (2%)
24mg (2%)
0mg (0%)
19mcg RAE (1%)
28mg
2mg
1g
5g
0g
5g
37mg (12%)
9mg (0%)
1g (3%)
1g (2%)
0mg (1%)
 

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