Tina's Soft Boiled Custard Sauce
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- 1 1/2 c
- 1/4 c
- 3 Tbsp
- large pinch salt
- large egg yolks
- 1 Tbsp
- 1 Tbsp
- 1 tsp
- vanilla extract
1Mix milk and cream in a bowl, place egg yolks and add to egg yolks about 1/2 cup of the milk/cream mixture. beat yolks and milk. Set aside
2Place remaining milk/cream mixture in a small heavy sauce pan heat slowly on medium low. meanwhile mix cornstarch, sugar and salt in a small bowl. Add to saucepan. Heat until scalded.
3Remove from heat and add a bit of the hot milk mixture to the egg yolk mixture to temper the eggs. Add egg mixture to hot custard mixture, return to heat and bring to a simmer, stirring constantly. When thick remove from heat and add butter and vanilla.
4I didn't have heavy cream so I used a Toasted Hazelnut Liquid Coffee Creamer. SOOOO GOOD!!