soft (stirred) custard sauce
Soft (Stirred) Custard Sauce Some cooks prefer to prepare soft custard over water in a double boiler for greater control over the coagulation process. It also works to constantly s...
Ingredients
- sugar, approx
- egg, approx
- milk, approx
- oil, approx
- cream, approx
- water, approx
Directions
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Soft (Stirred) Custard Sauce Some cooks prefer to prepare soft custard over water in a double boiler for greater control over the coagulatio
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It also works to constantly stir while cooking over low heat in a heavy saucepan
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The usual custard proportions are 1 egg plus 2 tablespoons sugar for each cup of milk
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This is the minimum ratio of eggs to milk which will produce a properly thickened custard, although as many as 4 eggs may be used and the su
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Increasing the sugar makes the custard less firm and lengthens the cooking time
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Increasing the egg makes the custard more firm and shortens the cooking time
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Two egg yolks may be substituted for 1 whole egg
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Two egg whites will also thicken the custard as much as 1 whole egg, but the characteristic color and flavor will be missing