Custard Sauce
This classic custard sauce recipe from 1900 offers a rich and creamy texture, perfect for topping desserts or enjoying on its own. The simple combination of egg yolks, sugar, milk, and vanilla creates a delicate balance of sweetness and flavor. Cooked gently in a double boiler, this sauce achieves a velvety consistency that is both comforting and elegant.
Ingredients
- 2 count Egg yolks
- 1/3 cup Granulated sugar
- 1/8 teaspoon Salt
- 1 tablespoon All-purpose flour
- 2 cups Whole milk
- 1 teaspoon Vanilla extract
Instructions
- 1In a medium bowl, whisk together the egg yolks, sugar, flour, and salt until well combined. This should take about 5 minutes.
- 2In a double boiler over simmering water, slowly whisk in the milk. Continue to cook, stirring constantly, until the custard is thick enough to coat the back of a spoon, about 25 minutes. Be careful not to let the water boil, as this can curdle the eggs.
- 3Remove the custard from the heat and stir in the vanilla extract. Let it cool completely before serving. Serve cold.