I told you in yesterday's tablescape post that I would have the recipe today for the custard sauce I used on fresh fruit for dessert on Labor Day. This is a very simple recipe with few ingredients and it tastes very much like the best homemade ice cream, just not frozen and thicker! It is yummy enough to eat with a spoon and would be wonderful on pound cake, bread pudding or a chocolate cobbler.
1 cup half-and-half1/2 cup white sugar, divided
1 tsp. vanilla (use real vanilla)
4 egg yolks
2 tablespoons butter
In a saucepan over medium heat, combine half-and-half and 1/4 cup sugar.
In a bowl, whisk together egg yolks and remaining 1/4 cup sugar until smooth.
When cream mixture just begins to boil, remove from heat and whisk a small amount of hot cream into the egg yolk mixture, then pour egg yolk mixture back into remaining hot cream and whisk until smooth. Return the pan to medium heat and cook, stirring, until mixture coats the back of a spoon. DO NOT WALK AWAY. This mixture will curdle quickly. Remove from heat and stir in butter and vanilla. Serve warm or cold.
I used fresh strawberries, blueberries and pears and
just drizzled the sauce over the top before serving.
I am joining Michael @ Designs by Gollum for Foodie Friday.
Please make sure to stop and say hello to her.