Description:

Vanilla Custard Sauce to top Souffle

Source:

Teri

Serves/Makes:1 1/2 cups

Ingredients

• 1 cup (225 ml) milk
• 3 tbsp (45 ml) sugar
• 3 egg yolks
• 3/4 tsp (4 ml) vanille extract

Preparation

• In a small, heavy bottomed saucepan, bring the milk and sugar to a boil over medium-high heat.
• Place the egg yolks in a bowl.
• While whisking, add the hot milk slowly.
• Return the mixture to the saucepan and whisk rapidly over the heat for several seconds.
• DO NOT BOIL.
• Remove the pan from the heat.
• The sauce should have thickened enough to lightly coat a spoon.
• If the sauce if too thin, return the pan to the heat and whisk several seconds more.
• This procedure should take less than 10 seconds.
• Strain the sauce into a bowl and flavor with the vanilla.
• Serve atop the souffle

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