Heavenly rich and creamy. Perfect hot or cold. Lovely on a trifle. Make lots you will keep sampling it.
Recipe posted by Rhyleysgranny
EASY PROPER CUSTARD SAUCE
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Ingredients
Switch to Cup Measures- 275 ml double cream (or single)
- 3 medium egg yolks
- 1 teaspoon cornflour
- 1 tablespoon caster sugar
- 2 drops vanilla essence
Method
- Heat cream in a small saucepan up to boiling point and while it is heating blend the egg yolks cornflour sugar and vanilla together in a small basin
- Pour hot cream in stirring all the time and return the mixture to the saucepan. Heat very gently still stirring until sauce has thickened which should only take a minute or two.
- If it does overheat and start to look granular remove from heat and continue to beat, it will become smooth again as it cools because the small addition of the cornflour does a very efficient stabilising job Serve hot or cold
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This works very well indeed, delicate flavour, also very easy.
Posted by Cereda on 14th Dec 2011 at 22.37