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Rich Custard

Updated February 23, 2016
(1 Votes)

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Served warm or cold, this custard sauce is a great embellishment for many desserts. Good with hot pudding and fresh pies.

Prepare ahead: Can be made up to 2 days in advance, covered, and refrigerated until required.

Preparation Time10 min

Preparation Time - Text10 mins

Cooking Time15 min

Cooking Time - Text15

CostInexpensive

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party

Recipe Coursedessert

Five Ingredients or LessYes

Mealdinner, lunch

Moodstressed

Taste and Texturecreamy, rich, sweet

Type of Dishdessert sauce

Ingredients

  • 3 large egg yolks
  • 2 tbsp sugar
  • ½ tsp cornstarch
  • 2/3 cup whole milk
  • 2/3 cup heavy cream
  • 2–3 strips of lemon zest

Instructions

Whisk together the egg yolks, sugar, cornstarch, and 3 tbsp of the milk together in a heatproof bowl until well blended.

Bring the remaining milk, cream, and lemon zest to a simmer in a saucepan over medium heat. Remove from the heat, cover, and let stand for 10 minutes. Whisk the cream mixture into the yolks. Return to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, for about 5 minutes, or until the mixture coats the back of a spoon. Strain into a bowl. Serve hot or chilled.

Variation: Vanilla Custard

Omit the lemon zest and replace with 1 split vanilla bean. After the mixture has stood, remove the vanilla and scrape the seeds from the bean into the milk mixture with the tip of a small knife. Complete the recipe as above. The cleaned bean can be stored in a jar of sugar, for at least 2 weeks to make vanilla sugar.

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