This creamy custard is fantastic drizzled on pudding, apple crisp, bread pudding, crepes, fruit or sponge cake.
- Portion size 300 servings
- Credits : Canadian Living Magazine: June 2008
MethodIn small saucepan, heat together cream, milk and 1 tbsp (15 mL) of the sugar over medium heat until bubbles form around edge.
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, 2 to 3 minutes.
Strain into clean bowl; stir in vanilla. Place plastic wrap directly on surface; 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 11 mg
- Protein 2 g
- Calories 73.0
- Total fat 6 g
- Cholesterol 77 mg
- Saturated fat 3 g
- Total carbohydrate 3 g
- Iron 1.0
- Folate 4.0
- Calcium 3.0
- Vitamin A 7.0