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Custard Sauce

Source: © EatingWell Magazine
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Active Time:  10 Minutes
Total Time:  1 Hour 45 Minutes
  about 1/2 cup
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)
Other necessary recipes:
Apricot-Bulgur Pudding Cake with Custard Sauce
Custard Sauce Recipe at
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°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 © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   about 1/2 cup
Calories: 20
Fat. Total: 1g
Protein: 1g
Carbohydrates, Total: 2g
Sodium: 9mg
% Cal. from Fat: 45%
Cholesterol: 27mg
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