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Scotch Custard Sauce
This sauce is meant to be served chilled; it can be made in advance and refrigerated, tightly covered, for up to 3 days. If you need to speed-chill the sauce, place the bowl of warm custard in a larger bowl filled halfway with ice and water. Whisk the sauce every few minutes until cold.
2½
Cups
Tip
Don't stop stirring the egg yolk–milk mixture or allow it to reach a simmer. The yolks are responsible for the sauce's rich, velvety consistency; if overcooked, they will curdle and turn the sauce lumpy and grainy.
1 hour
Ingredients
-
1
cup whole milk
-
1
cup heavy cream
