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LOCATION: Recipes >> Desserts Pudding >> Custard Sauce 01

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English Custard Sauce
(Hot or Cold)

4 egg yolks
1/3 cup light honey
2 tsp vanilla extract
1 1/2 cups light cream
1/2 cup heavy cream, whipped (optional)

In a medium-size bowl beat egg yolks, honey and vanilla until
mixture is light and thick. Place light cream in a medium-size
saucepan and bring to a boil slowly. Pour hot cream slowly into
egg yolk mixture, beating constantly. Transfer mixture to saucepan
and stir over low heat until it coats the back of a spoon.

For fluffy sauce add whipped cream.

For hot serving, fold whipped cream into hot sauce and serve over
bread puddings, steamed puddings, or cobblers.

For cold serving, chill sauce, fold in whipped cream, and serve
over chilled fresh fruit.

Yields 2 cups.

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