Unmatched for versatility, cool custard suits all sorts of fruit desserts and warm puddings. For an even simpler dessert, pass a pitcher of the custard sauce along with a bowl of cut-up fresh fruits and berries.
By using lowfat milk and whole eggs instead of yolks, you can cut back substantially on the amount of fat in this sort of sauce, while still retaining both flavor and body. Because this sauce contains egg whites, which curdle even sooner than yolks, it has to be watched even more closely than when you make a custard sauce with egg yolks. When it begins to thicken, you can feel it becoming slippery along the bottom of the pot as you stir. The sauce should thicken enough to coat the back of a spoon evenly, no more.