Recipe: Vanilla Custard Sauce

recipelink.com Chat Room Recipe Swap - 2000-11-28
From: Nancy,San.Francisco 12:00:47

Vanilla Custard Sauce
Recipe By : Gourmet, August 2000

I use thermometers all the time, but there's no substitute for our eyes and other senses. The custard should coat a spoon when it's done. Take it off the flame as soon as it does this -- it will get a bit thicker as it cools.

Here's a good recipe from Gourmet magazine -- note that it says to cook until the thermometer reads 170 degrees F. Perhaps that ten degrees will make the difference.

Serving Size : 6

2 cups whole milk
1/2 cup sugar
5 large egg yolks
1 teaspoon vanilla

Bring milk and sugar to a simmer in a saucepan without stirring. Whisk yolks in a bowl until blended, then gradually whisk in hot milk mixture. Return to saucepan and cook over moderate heat, stirring constantly, until sauce thickens enough to coat back of a wooden spoon and registers 170 F on an instant-read thermometer.

Immediately pour sauce through a fine sieve into a metal bowl and place bowl in a large bowl of ice and cold water. Stir in vanilla and whisk custard occasionally until cool, then cover surface with a piece of wax paper to prevent a skin from forming. Chill until cold.

Cooks' note: Sauce keeps, covered and chilled, 5 days.

Source: Kempinski Hotel Atlantic
Yield: 2 1/2 cups
Start to Finish Time: 0:40