Custard Sauce For Fresh Fruit

1. 1

   Cook whipping cream over medium heat until it comes to a boil (6 to 8 minutes).

2. 2

   Remove from heat.

3. 3

   In a medium bowl, gradually whisk sugar and cornstarch into egg yolks.

4. 4

   Whisk until mixture is light and creamy (3 to 4 minutes).

5. 5

   Gradually whisk hot cream into beaten egg yolks.

6. 6

   Return mixture to same saucepan; stir in vanilla.

7. 7

   Cook over medium heat, stirring constantly until custard is thick enough to coat back of metal spoon (3 to 4 minutes).

8. 8

   Do not boil because egg yolks will curdle.

9. 9

   Serve warm or cool over fresh fruit.

* Per serving · 4 servings · Values may vary.

No additional tips available.