Custard Sauce

1. 1

   Combine cream and milk in heavy saucepan.

2. 2

   Bring to a simmer over medium heat.

3. 3

   Combine egg yolks and sugar in a medium mixing bowl.

4. 4

   Beat with a whisk until pale yellow and light.

5. 5

   About 3 minutes.

6. 6

   Slowly add cream and milk mixture to the egg mixture, beating as you add it.

7. 7

   Pour mixture back into saucepan.

8. 8

   Heat over medium low heat, stirring constantly, until thickened.

9. 9

   About 8 minutes.

10. 10

    Remove from heat and pour into a heatproof bowl.

11. 11

    Add almond extract and stir to blend.

12. 12

    Allow to cool slightly.

13. 13

    Place in refrigerator until completely cooled then cover (to avoid condesation).

No additional tips available.