Try flavoring this light, versatile sauce with different liqueurs or extracts to top other desserts.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
- 1/2 cup low-fat milk
- 1 large egg yolk, lightly beaten
- 1 tablespoon sugar
- 1 teaspoon kirsch or Grand Marnier (optional)
Companion recipe: Apricot-Bulgur Pudding Cake with Custard Sauce
Place a fine-mesh sieve over a small bowl and have it ready by the stove.
Bring about 1 inch of water to a simmer in the bottom of a double boiler.
Whisk milk, egg yolk and sugar in the top of the double boiler to combine. Place over the simmering water and cook, stirring constantly and adjusting the heat as necessary to maintain a gentle simmer, until the sauce steams, registers at least 160 degrees F on an instant-read thermometer and thickens enough to coat the back of a spoon, 4 to 8 minutes.
Immediately pour the custard through the sieve into the clean bowl. Whisk in kirsch (or Grand Marnier), if using. Press plastic wrap directly onto the surface of the sauce and refrigerate until chilled, at least 1 1/2 hours.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
20 calories; 1g total fat; 0g total saturated fat; 27mg cholesterol; 9mg sodium; 2g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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