Use this classic custard sauce to dress up a fresh fruit compote and to accompany gingerbread or angel food cake. It's also a classy component of a trifle or tiramisu pudding.
In a 1 1/2 quart saucepan bring cream or milk and if using, vanilla bean just to a simmer, stirring frequently. Remove the pan from heat. In a medium bowl gradually stir 1/4 cup of the hot liquid into the egg yolks, add sugar. Beat the custard mixture with an electric mixer on light speed for 2 to 3 minutes or until it turns thick and lemon colored. Gradually stir about half of the remaining liquid into the egg yolk mixture. Return all to the saucepan. Cook and stir over medium heat just till mixture bubbles. Remove from heat. Remove and discard vanilla bean. If you using liquid vanilla now and liqueur. Serve immediately or transfer to a clean bowl. Cover the surface with plastic wrap; Chill in the refrigerator until needed. Makes about 1 2/3 cups
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Serving Size: 1 Serving (420g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 582 | ||
Calories from Fat: 413 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.9g | 61 % | |
Saturated Fat 26.2g | 131 % | |
Monounsaturated Fat 14.6g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 538mg | 166 % | |
Sodium 18752.8mg | 647 % | |
Potassium 462.3mg | 12 % | |
Total Carbohydrate 23.4g | 7 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 23.4g | ||
Protein 14.9g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 582
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