Food recipes
Custard Sauce
Custard Sauce
Ingredients:
1 vanilla bean
1 cup milk
1 cup heavy cream
Directions:
Butter-Rum Toffee Sauce
2 tablespoons unsalted butter
1/ cup packed dark brown sugar
3
1/ cup heavy cream
2
1 tablespoon dark rum
1. Preheat the oven to 325°F.
2. Make the pudding first: Put the chopped dates in the hot water to soak.
3. Cream the butter and granulated sugar with an electric mixer until light and
fluffy. Add the eggs one at a time, beating well after each addition. Split the
vanilla bean and scrape out the seeds. Stir the seeds into the creamed mixture.
4. Whisk together the flour, baking powder, baking soda, and salt. Stir the dry
ingredients into the creamed mixture alternately with the hot water and dates. Mix
until well blended. Add additional hot water if the batter is too thick.
5. Coat six to eight pudding molds with butter or cooking spray and fill them
halfway with the batter. Set the molds on a sheet pan and bake the puddings in the
hot oven for 15 minutes. Let the puddings cool thoroughly before unmolding.
6. Make the custard sauce: Beat the egg yolks and granulated sugar with an
electric mixer until light and foamy.
7. Split the vanilla bean and scrape out the seeds. Combine the seeds with the
milk and heavy cream in a medium saucepan, then bring the mixture to a boil and
remove from the heat.
8. Set the bowl with the egg yolk mixture over a saucepan of simmering water.
9. Whisk in 1/ cup of the hot cream mixture, whisking constantly.
2
10. Slowly add the rest of the cream mixture to the egg yolk mixture and whisk
over the simmering water until the sauce thickens—be careful not to let the
mixture get too hot, or the yolks will overcook.
11. Remove the bowl from the pan once the custard sauce has thickened. Set it in
the refrigerator and stir frequently until the sauce is chilled. Cover with a piece
of plastic wrap set directly on the surface of the sauce to keep a skin from
forming. This sauce can be served cold or warm.
12. Make the butter-rum toffee sauce: Combine the butter and brown sugar in a
small saucepan over medium heat. Whisk until the sugar dissolves. Stir in the
heavy cream and bring to a boil, then remove the pan from the heat. Stir in the
rum. Set the sauce aside and keep warm.
13. Assemble the pudding: Pour a little of the custard sauce and the butter-rum
toffee sauce in the bottom of each dessert bowl. Unmold the pudding, and put it
Ingredients:
1 vanilla bean
1 cup milk
1 cup heavy cream
Directions:
Butter-Rum Toffee Sauce
2 tablespoons unsalted butter
1/ cup packed dark brown sugar
3
1/ cup heavy cream
2
1 tablespoon dark rum
1. Preheat the oven to 325°F.
2. Make the pudding first: Put the chopped dates in the hot water to soak.
3. Cream the butter and granulated sugar with an electric mixer until light and
fluffy. Add the eggs one at a time, beating well after each addition. Split the
vanilla bean and scrape out the seeds. Stir the seeds into the creamed mixture.
4. Whisk together the flour, baking powder, baking soda, and salt. Stir the dry
ingredients into the creamed mixture alternately with the hot water and dates. Mix
until well blended. Add additional hot water if the batter is too thick.
5. Coat six to eight pudding molds with butter or cooking spray and fill them
halfway with the batter. Set the molds on a sheet pan and bake the puddings in the
hot oven for 15 minutes. Let the puddings cool thoroughly before unmolding.
6. Make the custard sauce: Beat the egg yolks and granulated sugar with an
electric mixer until light and foamy.
7. Split the vanilla bean and scrape out the seeds. Combine the seeds with the
milk and heavy cream in a medium saucepan, then bring the mixture to a boil and
remove from the heat.
8. Set the bowl with the egg yolk mixture over a saucepan of simmering water.
9. Whisk in 1/ cup of the hot cream mixture, whisking constantly.
2
10. Slowly add the rest of the cream mixture to the egg yolk mixture and whisk
over the simmering water until the sauce thickens—be careful not to let the
mixture get too hot, or the yolks will overcook.
11. Remove the bowl from the pan once the custard sauce has thickened. Set it in
the refrigerator and stir frequently until the sauce is chilled. Cover with a piece
of plastic wrap set directly on the surface of the sauce to keep a skin from
forming. This sauce can be served cold or warm.
12. Make the butter-rum toffee sauce: Combine the butter and brown sugar in a
small saucepan over medium heat. Whisk until the sugar dissolves. Stir in the
heavy cream and bring to a boil, then remove the pan from the heat. Stir in the
rum. Set the sauce aside and keep warm.
13. Assemble the pudding: Pour a little of the custard sauce and the butter-rum
toffee sauce in the bottom of each dessert bowl. Unmold the pudding, and put it
Printed from https://recipe.bluelayer.org/recipe/63908/custard-sauce