Luscious Creamy Custard Sauce

From: Author Lori Longbotham, Luscious Creamy Desserts (Chronicle Books, 2008). Also known as English cream, the author suggests exploring the possibilities for variation, such as steeping grated citrus zest, basil, tarragon, rosemary, lemon verbena or lemon thyme in the half-and-half. Yield: Scant 3 cups.

2 cups half-and-half

6 large egg yolks

½ cup sugar

pinch of salt

1 tsp. pure vanilla paste or extract

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