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Vanilla Custard Sauce

Source: Food & Wine
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Makes 1 2/3 Cups (Serves 14)
In Chile, wine-flavored meringue is traditionally served with a custard sauce that is made with the leftover egg yolks.
RECIPE INGREDIENTS
1 cup milk
1/2 cup heavy cream
1 teaspoon pure vanilla extract
3 large egg yolks
1/2 cup sugar
DIRECTIONS
In a small saucepan, heat the milk and cream with the vanilla. In a large bowl, whisk the egg yolks with the sugar until light and foamy, about 3 minutes. Whisking constantly, pour the hot milk mixture into the egg yolks in a thin stream.


Return the custard to the saucepan and cook over moderately low heat, whisking constantly, until thickened, about 5 minutes; do not let the custard boil or it will curdle. Immediately scrape the sauce into a clean bowl and whisk constantly to cool slightly. Set the Vanilla Custard Sauce aside to cool completely, then refrigerate until ready to use.


Serving Size = 2 tablespoons


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 1 2/3 Cups (Serves 14)
Calories: 79
Fat. Total: 5g
Protein: 1g
Carbohydrates, Total: 8g
Sodium: 14mg
% Cal. from Fat: 57%
Cholesterol: 59mg
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