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Custard Sauce




Source of Recipe


GFCFrecipes link archive by BL Olson


List of Ingredients




3 cups (750 ml) almond milk (or other milk sub)
4 tsp (20 ml) cornstarch (cornflour in the UK and Australia)
2 Tbs (30 ml) sugar
2 egg yolks
1 tsp (5 ml) vanilla extract

Recipe



In a heavy 2 quart (2 L) saucepan, combine 1/2 cup (125 ml) of the milk and the cornstarch, and stir with a whisk until the cornstarch is dissolved.

Add the remaining milk and the sugar, and cook over moderate heat, stirring, until the sauce thickens and comes to a boil.

In a small bowl break up the egg yolks with a fork and stir in 4 to 6 tablespoons (60 to 90 ml) of the sauce. Then whisk the mixture back into the remaining sauce.

Bring to a boil again and boil for 1 minute, stirring constantly. Makes about 3 cups (750 ml).