Fruit Custard Sauce

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Preparation info

  • About

    2 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ΒΌ cup butter
  • ΒΌ or Β½ cup sugar
  • 1 teaspoon flour
  • 2 egg yolks
  • 1 cup simmering milk
  • 1 cup chopped fresh or frozen berries or peaches, drained
  • 2 tablespoons rum or cognac


  1. Cream the butter with the sugar until fluffy. (If using frozen fruits, use one-quarter cup sugar; if fresh fruits, one-half cup sugar.) Add flour and blend well. Add egg yolks, one at a time, and cream well.

  2. Add the milk while stirring and cook, stirring, over very low heat until the sauce thickens. Set in cold water and cool, stirring. Chill.

  3. Before serving, mix in the fruit and rum or cognac.

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