Serve with fresh muskmelon or waffles! |
This is good! I highly recommend it.
“Waffles with velvety custard sauce enhance a restful Sunday
evening.”—The Encyclopedia of Cooking
Complete in 24 Volumes, Volume 20: 250 Sauce, Gravies and Dressings (1953)
CUSTARD SAUCE AND
VARIATIONS
Makes 1 ½ C
¼ C sugar
1/8 tsp salt
2 egg yolks
1 ½ C milk, scalded
½ tsp vanilla
Add sugar and salt to egg yolks in top of double boiler (or
in a saucepan), add milk gradually, beating constantly, and cook over hot water
(or very low heat) until mixture thickens. Chill and fold in vanilla.
CHOCOALTE VARIATION
Add 1 oz (square) melted chocolate and 2 Tbsp sugar.
CURRANT VARIATION
Add ¼ C currants.
HONEY VARIATION
Use 3 Tbsp honey instead of sugar. Reduce milk to 1 ¼ C.
PECAN VARIATION
Add ¼ C pecans, chopped fine.
RAISIN VARIATION
Add ¼ C raisins.
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