This velvety custard is fantastic drizzled on pudding, apple crisp, bread pudding, crepes, fruit or sponge cake.
- Portion size 500 servings
- Credits : Canadian Living Magazine: December 2006
Ingredients
Method
Meanwhile, in bowl, whisk egg yolks with remaining sugar. Whisk in hot cream mixture in thin stream; stir back into pan. Cook, stirring constantly, until thick enough to coat spoon, about 5 minutes.Strain into clean bowl; stir in vanilla. Place plastic wrap directly on surface; let cool. Refrigerate until cold, at least 1 hour. (Make-ahead: Refrigerate in decorative jar or airtight container for up to 3 days.)
Nutritional facts Per 2 tbsp 25 mL : about
- Sodium 16 mg
- Protein 2 g
- Calories 91.0
- Total fat 8 g
- Cholesterol 97 mg
- Saturated fat 4 g
- Total carbohydrate 4 g
%RDI
- Iron 1.0
- Folate 5.0
- Calcium 3.0
- Vitamin A 9.0
