Name: Custard Sauce
Yield: Makes about 2 cups
Ingredients: 1 1/2 cups whole milk; 6 large egg yolks; 1/3 cup sugar

Active time: 20 min Start to finish: 20 min

Cooks' note:

• Custard sauce keeps, its surface covered with plastic wrap and chilled, 2 days.

Recipe information

Ingredients

1 1/2 cups whole milk

6 large egg yolks

1/3 cup sugar

Bring milk just to a boil in a 3-quart heavy saucepan and remove from heat. Whisk together yolks, sugar, and a pinch of salt in a bowl and add hot milk in a slow stream, whisking. Pour custard into pan and cook over moderately low heat, stirring constantly, until slightly thickened and a thermometer registers 170°F. Pour through a fine sieve into a pitcher and serve warm.

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