English Custard

1. 1

   Place yolks in a saucepan and add sugar.

2. 2

   Beat with wire whisk until thick and lemon-colored.

3. 3

   Meanwhile, bring milk almost but not quite to boil.

4. 4

   Gradually add milk and cream to yolk mixture, beating constantly.

5. 5

   Stir constantly with wooden spoon, making certain spoon touches bottom of saucepan all over.

6. 6

   Cook, stirring, and add salt.

7. 7

   Cook until mixture has custardlike consistency and coats side of spoon.

8. 8

   Do not let sauce boil, or it may curdle.

9. 9

   Immediately remove sauce from stove, but continue stirring.

10. 10

    Set saucepan in a basin of cold water.

11. 11

    Let sauce cool to room temperature, then add brandy.

12. 12

    Chill an hour or longer.

* Per serving · 4 servings · Values may vary.

No additional tips available.