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

Martha Stewart Living, December 2000

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Credit: Gentl and Hyers

Recipe Summary

Yield:
Makes 2 1/3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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