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