Stirred custard sauce

Yield: 1 servings

Measure Ingredient
1 each Large Beaten Egg Yolk
⅓ cup Half & Half Light Cream
2 teaspoons Sugar
1 x Orange Slices
1 x Halved Strawberries
1 x Sliced Kiwi
1 x Dash Salt
1½ teaspoon Gallaiano, BrandyOr Ameretto
¼ teaspoon Vanilla
1 x Sliced Peaches
1 x Pinapple Chunks


In a 1-cup measure stir together egg yolk, light cream, sugar and salt. Micro-cook, uncovered, on 50% power for 1½ to 2 minutes or till mixture is thickens slightly, stirring every 30 seconds. Place the 1-cup measure in a bowl of ice water and stir egg yolk mixture for 2 minutes. Stir in Galliano, brandy or Ameretto and vanilla.

Cover surface of mixture with clear plastic wrap refrigerate till serving time.

To serve, spoon over one of the above fruits or a mixture of the above fruits. NOTE: ~---- Cool the custard mixture for Stirred Custard Sauce by placing the glass measure inside a larger bowl filled with ice water. After stirring the mixture, stir in the Galliano, brandy or Ameretto and the vanilla.

Adding these ingredients at this stage speeds the cooling of the custard and helps prevent curdling. Be sure to place clear plastic wrap directly on the surface of the custard before it is refrigerated.

Covering the surface will prevent a "skin" from forming on the top of the Custard Sauce.

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