Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • Custard Sauce
  • 6 egg yolks
  • 2 oz. sugar


In the top of a double boiler, but not over any heat, beat the egg yolks, sugar, and salt together until the mixture is pale yellow and forms a ribbon. Scald the cream and pour it slowly into the egg mixture, stirring constantly with a wooden spoon or wire whisk. Pour hot, not boiling, water into the lower part of the double boiler. Replace the top part with the custard and cook, stirring const