Custard Sauce
- 1/2 teaspoon vanilla
- 3 egg yolks
- 1 1/4 cups low fat milk
- 1/8 teaspoon salt
- 1 teaspoon cornstarch
- 2 tablespoons sugar
- In saucepan combine sugar, cornstarch and salt.
- Stir in milk.
- Heat to boiling over medium heat, stirring constantly.
- Stir hot milk mixture a little at a time into beaten egg yolks.
- Return egg yolk mixture to saucepan.
- Cook 1 minute over low heat, stirring constantly.
- Do not boil.
- Remove from heat and stir in vanilla.
- Serve warm or cold over Elegant Prune Whip.
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