Eggnog Custard Sauce

Preparation info

  • Makes about

    2½ cups

    • Difficulty


Appears in

Classic Home Desserts

By Richard Sax

Published 1994

  • About

This is the classic boiled custard sauce, lightened and slightly less sweet than traditional recipes. Unmatched for versatility, it is delicious on warm puddings. For an even simpler dessert, pass a pitcher of cool custard sauce along with a bowl of assorted fresh fruits. The English serve this sauce on virtually everything, including chocolate cake: No wonder the French call it crème anglaise.