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Curried Custard Sauce

Updated February 23, 2016
(1 Votes)

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CostInexpensive

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Recipe Coursedessert

Dietary Considerationpeanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Taste and Texturespiced, sweet

Type of Dishdessert sauce

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

Instructions

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.

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