Name: Custard Sauce
Yield: Yields approximately 1¼ cups
Cuisine: United States
Ingredients: Salt; ½ cup (118 ml) milk; 1 teaspoon vanilla extract; 3 egg yolks; 2 to 3 tablespoons sugar; ½ cup (118 ml) half-and-half

Preparation info

Yields approximately
1¼ cups

Difficulty
Easy

Appears in

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

About

Ingredients

½ cup (118 ml) half-and-half
½ cup (118

Method

Combine the half-and-half, milk, egg yolks, sugar, and a pinch of salt in the top of a double boiler set over, not in, hot water on medium heat. Cook, stirring constantly, until the sauce is thickened by the cooking of the egg yolks. Remove from heat and stir in the vanilla extract. Serve warm or col

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Custard Sauce

Ingredients

Method

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