Custard Sauce
This is an essential part of a good cook’s repertoire and the sooner you master it the more confident you will become in the kitchen. The next wonderful step, after mastering this one, is the recipe for Hollandaise sauce. So, learn this one first. This is a perfect sauce to dress up almost any dessert.
6 egg yolks
½ cup sugar
1 ½ cups hot milk
3 tbs. butter
1 tbs. pure vanilla extract
2 tbs. dark rum, cognac, or other liqueur (if you are serving adults who like this flavor)
• Using a wire whisk, whisk the eggs in a 2 quart stainless steel saucepan (on the counter, not the stove) and add the sugar by spoonfuls.
• Keep whisking for 2 to 3 minutes and watch as the yolks turn thick and pale yellow and can hold a drizzled shape for a few seconds in the batter.
• Dribble in the hot milk a little at a time.
• Now set the pan over a moderate heat and slowly stir with a wooden spoon and reach all the corners of the pan so that the custard heats and thickens but be very sure not to let it come even close to a boil.
• You can lift the pan from the heat while stirring (this does take practice) to cool it a bit and tease it from boiling.
• When the spoon is coated in a light and creamy way it is done and at that point you beat in the additional butter and vanilla and spirits, if you choose.
Serve this at once or refrigerate it (covered) for 2 days only.
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