Some custard sauces of today, or Creme Anglaise as they are sometimes known, are getting a bit out of hand. I recently saw one with 6 eggs and a vanilla bean, and while it must have been awesome, I like the idea of this classic sauce from the Hungry Mum. It’s delicious, silky and lovely, and won’t “steal” the show when served with another dessert. It has just the right amount of body to pour and nap, then pool, enveloping your dessert within it’s rich embrace.
Back in the day when I got a recipe it was usually because I needed one for some dish and would ask around or because I had eaten something someone made and asked them for the recipe. Like an antique dealer, I knew the provenance, and generally jotted the name on the upper left of the recipe card, just like Mom did and just like Grandma did.
Leafing through these recipe boxes, reading the cards, brings back so many memories! Today many of my recipes are from books, television and now the internet, and my “recipe box” (well, not all of it) is on this blog. I’m tagging this from Hungry Mum in Australia. A wonderful baker, she introduced me to Chooks, Bickies, Slices and Donna Hay, and reached out and gave a like and a comment here and there during my early years of blogging. And that was when my blog was so bad, it was a leap o’ faith on her part.
St. Patrick’s Day is coming up and I’m afraid I lapsed into the Irish for a moment there. See this custard sauce is destined for an Irish Apple Pie Cake, sometimes called a Kerry Apple Cake, but more on that on my next post!
In the meantime, thanks, Mum, for the recipe, which I’ve Americanized and altered just slightly, and for your fun, fun blog. I love seeing what delicacies you’re making up and hearing about your “Misses” and Chooks! 🙂
By the way, please stop by and visit the Hungry Mum – it’s super easy these days to “convert” measurements from Metric to Standard American…and if you’re looking for something “new” to serve or a different twist on a favorite, you’ll find some great recipes. Her Raspberry Bars were a hit at a potluck!
The Hungry Mum's Custard Sauce
- 2 large egg yolks
- 2 teaspoons cornstarch
- 2 tablespoons caster sugar (fine sugar, see note)
- 1 cup milk
- 1 cup double cream
- ½ tsp good-quality vanilla extract
Put the egg yolks in a medium saucepan with the cornstarch and sugar. Use a metal whisk to combine all the ingredients.
Gradually whisk in the milk and cream then place the pan over a low heat and cook gently for 6-8 minutes, whisking constantly, until smooth and thick. Do not allow the custard to boil, which it likely will if you stop whisking when you’re near the end.
Remove from the heat and stir for another minute or two, and add the vanilla. Pouring through a sieve is optional, but will remove any small imperfections or bits from the egg.
When it has cooled pour into a jug, cover with plastic wrap and leave in fridge until needed.
Note: Caster sugar is like our American Super Fine Sugar. It can be bought, generally in small boxes or whirred up in a blender or food processor. For this small amount, I just increased the sugar very slightly and used one regular tablespoon and one slightly heaping tablespoon.
from the kitchen of http://www.frugalhausfrau.com
Let’s talk about how to save money/time on this recipe:
- Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
- Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
- Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
- Read Strategies Applied for additional tips as well as throughout the recipe, for saving time and managing food.
1/4 cup: Calories 176; Total Fat 16 g 24 %; Saturated Fat 10 g 48 %; Monounsaturated Fat 1 g; Polyunsaturated Fat 0 g; Trans Fat 0 g; Cholesterol 55 mg 18 %; Sodium 26 mg 1 %; Potassium 77 mg 2 %; Total Carbohydrate 6 g 2 %; Dietary Fiber 0 g 0 %; Sugars 6 g; Protein 2 g 4 %; Vitamin A 13 %; Vitamin C 0 %; Calcium 6 %; Iron 1 %