Custard sauce, the traditional accompaniment for English puddings/desserts, is also the perfect partner for lots of other desserts as well. Two weeks ago I posted angel food cake, which called for 7 egg whites, and said I would soon post the custard sauce, which calls for 7 egg yolks. Food is too precious to waste.
Lots of people use Bird's custard powder, which is eggless, cornstarch-based and now made with non-hydrogenated vegetable oil and no artificial color, making it a good choice for those allergic to eggs. In fact, Mr. Bird developed it in 1837 because his wife was allergic to eggs. But we had no egg allergies in our family, so ...
Only if I were allergic to eggs could I be satisfied with an eggless custard. The flavor of real custard is incomparable, and it really doesn't take much longer to make than a packaged mix. Honestly, it's ready in minutes and makes the simplest dessert, like the organic blueberries and Rainier cherries above, something quite special.
Custard Sauce
(Makes about 3 1/2 cups)
3 cups organic milk (I use 2%)
1/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
7 large organic egg yolks
2 teaspoons vanilla extract
1 In heavy-bottomed 2-quart saucepan, heat milk just to a simmer.
2 While milk is heating, in 1.5-quart bowl whisk together sugar, cornstarch and salt. Whisk in yolks until mixture is smooth.
3 Whisk milk into egg mixture, then pour mixture into the saucepan. Over medium heat, keep whisking and cook until the mixture thickens and registers 170 degrees on instant-read thermometer, about 5 minutes; do not boil.
Note: Love my Splash-Proof Super-Fast Thermapen Instant-Read Thermometer from ThermoWorks!
4 Strain into 1-quart bowl. Stir in vanilla extract. Cool quickly by setting bowl in larger bowl of ice and water for about 10 minutes, stirring occasionally. If not cooling quickly, place a round of buttered parchment paper on the surface of the custard to keep a skin from forming, cover bowl, and refrigerate until needed, up to 2 or 3 days.
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