There are comparatively few important sweet sauces. This and fruit coulis are the most common and the most versatile. Custard is a good base for many flavours. Try almond, cocoa or orange and Cointreau. It can be churned as ice cream either straight as vanilla or with any ingredient that takes your fancy.
This recipe looks simple but needs great care especially when adding boiling milk to the egg yolk and sugar mixture, and again when cooking out the sauce. Too much cooking or carelessness will give a grainy sauce. Too little cooking produces a medium which is paradise for bacteria and means a stomach problem around the corner.
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