Recipe: Custard Sauce and Variations

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.