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Real Custard Sauce dairy, desserts, ethnic, sauces 570 ml single cream 225 ml milk 1 vanilla pod 5 size 2 egg yolks 40 gm caster sugar 2 teaspoon cornflour Slowly heat milk & cream together with vanilla pod, until simmering. Remove from heat, infuse 15 mins, remove pods, wash and store. Meanwhile whisk yolks with sugar and cornflour in large bowl till thick. Gradually whisk in the milk & cream mixture. Pour back into washed out pan and reheat gently, whisking the while, until thickened and simmering. Serve warm or well chilled. Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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