Stirred Custard Sauce Recipes

Steps:

• Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
• Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
• Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

Steps:

• In a 1-cup measure stir together egg yolk, light cream, sugar and salt.
• Micro-cook, uncovered, on 50% power for 1 1/2 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.

Steps:

• Prepare an ice-water bath; set aside.
• In a medium bowl, whisk together egg yolks, sugar, and salt until well combined.
• Pour milk into a heavy-bottomed, nonreactive saucepan. If using the vanilla bean, scrape seeds from pod halves into the milk using the tip of a knife. Add pod halves. Place over medium heat until small bubbles appear around the edges of the pan.
• Remove from heat and slowly pour milk mixture into egg mixture, whisking constantly. Pour mixture back into the saucepan and cook over medium-low heat, stirring constantly with a spatula, until slightly thickened and coats the back of the spatula, about 5 minutes. Pour into a medium bowl and set bowl in ice water bath. Let cool to room temperature, stirring occasionally. Stir in vanilla extract, if using.
• Pour custard through a fine-mesh sieve into another bowl, cover, and refrigerate until serving.

Steps:

• Place milk in top of a boiler; bring water to a boil. Cook until milk is thoroughly heated. Set aside.
• Beat eggs at medium speed with a electric mixer until frothy. Add sugar and flour, heating until thick. Gradually stir about 1 cup hot milk into yolk mixture; add to remaining milk, stirring constantly. Cook custard mixture in double boiler over low heat, stirring occasionally, 30 minutes or until thickened. Stir in vanilla. Serve warm or cold.
• Baked custard: Pour custard mixture into 6 (6ounce) custard cups in a 13x9x2 inch baking pan, pour hot water to a depth of 1 inch into pan.
• Bake at 350°F for 35 to 40 minutes or until knife inserted in center comes out clean. remove cups from water. Serve warm or cold.