Description:

A Custard Sauce especially good with Cranberry Angel Whip.

Source:

S. Chokel

Serves/Makes:2 cups

Ingredients

• 3 egg yolks
• 1 tbsp (15 ml) cornstarch
• 3 tbsp (45 ml) sugar
• 1/4 tsp (1 ml) salt
• 2 cups (475 ml) milk, scalded
• 1 tsp (5 ml) vanilla

Preparation

• Beat egg yolks.
• Mix cornstarch, sugar, and salt together; add to egg yolks.
• Slowly add to scalded milk, stirring constantly.
• Cook over low heat until mixture coats spoon.
• Remove from heat, pour into bowl or jar to cool (Cover to prevent scum from forming).
• Add vanilla flavoring after custard has chilled.
• Store in refrigerator as soon as transferred from saucepan to bowl or jar.

Comments

Note: Substitute Rum or Brandy flavoring is you wish. I like lemon very much for pound cake with fresh raspberries.