New This Month

Custard Sauce

Use this custard sauce in our Poached Pear and Almond Trifle recipe.

  • Yield: Makes 2 1/3 cups

Photography: Gentl and Hyers

Source: Martha Stewart Living, December 2000

Ingredients

  • 1 1/4 cups milk
  • 3/4 cup heavy cream
  • 6 large egg yolks
  • 1/2 cup sugar

Directions

  1. Fill a large bowl with ice and water; set aside. Place milk and cream in a saucepan; bring to a boil over medium-high heat.

  2. Combine egg yolks and sugar in a medium bowl, and whisk until pale yellow. Pour half of hot milk mixture into egg-yolk mixture, whisking constantly. Return to pot with remaining milk mixture, and cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon.

  3. Remove from heat; pour through a very fine strainer into a bowl set over the ice bath. Allow to cool, stirring occasionally. Store in an airtight container up to 2 days in the refrigerator, until ready to use.

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