A Stirred Custard Sauce Recipe is a recipe for a sauce made with egg yolks, sugar, milk, and cream. It is typically served over fruit or dessert.
FRESH FRUITS1 xOrange Slices1 xSliced Peaches1 xHalved Strawberries1 xPineapple Chunks1 xSliced Kiwi In a 2-cup measure stir together egg yolks, light cream, sugar, and salt.
Micro-cook, uncovered, on 50% power for 3 to 5 minutes or till mixturethickens slightly, stirring every minute.
Place the 2-cup measure in abowl of ice water and stir egg yolk mixture for 2 minutes.
Stir inGalliano, brandy, or Ameretto and vanilla.
Cover surface of mixture withclear plastic wrap and refrigerate till serving time.
To serve, spoonover one of the above fresh fruits, or a mixture of the above freshfruits.
NOTE:~Cool the custard mixture for Stirred Custard Sauce by placing the glassmeasure inside a larger bowl filled with ice water.
After stirring themixture, stir in the Galliano, brandy or Amaretto and the vanilla.
Addingthese ingredients at this stage speeds the cooling of the custard andhelps prevent curdling.
Be sure to place clear plastic wrap directly onthe surface of the custard befroe it is refrigerated.
Covering thesurface will prevent a skin from forming on the top of the custardsauce.
Ingredients
Directions
FRESH FRUITS1 xOrange Slices1 xSliced Peaches1 xHalved Strawberries1 xPineapple Chunks1 xSliced Kiwi In a 2-cup measure stir together egg yolks, light cream, sugar, and salt.
Micro-cook, uncovered, on 50% power for 3 to 5 minutes or till mixturethickens slightly, stirring every minute.
Place the 2-cup measure in abowl of ice water and stir egg yolk mixture for 2 minutes.
Stir inGalliano, brandy, or Ameretto and vanilla.
Cover surface of mixture withclear plastic wrap and refrigerate till serving time.
To serve, spoonover one of the above fresh fruits, or a mixture of the above freshfruits.
NOTE:~Cool the custard mixture for Stirred Custard Sauce by placing the glassmeasure inside a larger bowl filled with ice water.
After stirring themixture, stir in the Galliano, brandy or Amaretto and the vanilla.
Addingthese ingredients at this stage speeds the cooling of the custard andhelps prevent curdling.
Be sure to place clear plastic wrap directly onthe surface of the custard befroe it is refrigerated.
Covering thesurface will prevent a skin from forming on the top of the custardsauce.
