← Back to Search Results
rich-custard

Photo by:
Comments: 0
 

Recipe

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

Yield : Makes about 1¼ cups
Prep Time : 10 mins
Cooking Time : 15 mins

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

Directions

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

2. 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.

Notes

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


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 20 servings.

45kcal (2%)
18mg (2%)
0mg (0%)
46mcg RAE (2%)
19mg
1mg
1g
2g
0g
2g
43mg (14%)
8mg (0%)
2g (11%)
4g (6%)
0mg (0%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
the-provence-cookbook The Provence Cookbook
by Patricia Wells
nigella-express Nigella Express
by Nigella Lawson
food-to-live-by Food to Live By
by Myra Goodman
a-new-way-to-cook A New Way to Cook
by Sally Schneider
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?