A light version of the rich custard sauce to accompany desserts.
|1 cup||milk, partly skimmed, 2%||250 mL|
|1/2 tsp||vanilla extract||2.5 mL|
|1 tbsp||sugar||12 g|
|1 tbsp||white flour (all purpose)||8 g|
|1/2 cup||whipping cream 35%||125 mL|
Before you start
Using a bain-marie, reduces the risk of boiling (and spoiling) this heat-sensitive sauce.
- Pour the milk into a saucepan with the vanilla and bring to a boil. Set aside.
- Separate the egg white and yolk. Set the white aside in a glass jar with a lid and put it in the refrigerator or freezer for a future use. Put the yolk in the upper part of a bain-marie, add the sugar then beat a few minutes until the mixture is pale yellow in colour. Stir in the flour, mix well, then slowly pour in the hot milk with constant stirring. Cook about 5 min until the sauce thickens and will coat the back of a spoon.
- Transfer the custard to a pitcher or bowl and let it cool down, stirring occasionally to avoid a skin forming on the surface. Add the cream just before serving.
The sauce can be kept for 4 days, covered, in the refrigerator.