Custard sauce

Custard sauce

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 1/4 cups milk
1/2 vanilla bean
1 teaspoon cornflour
2 large egg yolks
45g sugar

Method

  1. Heat 3/4 cup milk with the vanilla in the top of a double-boiler. In a small bowl, blend the cornflour with the remaining cold milk. Add a little hot milk, then return to the saucepan and cook for 1 minute. Allow to cool. Beat the egg and sugar together then add to the mixture. Cook, stirring, until custard coats the back of a spoon.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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