This is a wonderful sauce that is delicious over crepes or any type of dessert. I came up with this on my own, so the amounts may be off a bit. The sweetness/tartness differs with everyone, so you can easily add more sugar if you like. This is very easy to make. I drizzle this over crepes and over my flans.
This is excellent, makes a lot, and keeps well. Be sure to follow the directions. I had it go sugary on me once and I believe it was because I tried to mix the water in too fast. Number of servings is difficult to decide - it has so many uses and sometimes I put a tablespoon over ice cream and sometimes I use a cup or more for recipes calling for caramel sauce. But since Zaar makes me pick a number I picked 48.
While Charlotte aux Pommes (the recipe is posted separately) is often served in France with an apricot sauce, in Normandy, this custard sauce is often what comes with a Charlotte. It is also good over fruit, or in trifles.
Not sure exactly where I got this from, but this recipe has an odd ingredient which makes it a little different than the other marshmallow sauce recipes I've seen. I haven't tried it yet, but I think it would make a lovely ice cream topping this summer.
This is an easy sauce to make, and it tastes pretty good, too. You can serve it with ice cream, pound cake, yogurt, pancakes, waffles, ham, or just use your imagination and combine it with whatever suits your fancy! Source: Southern Living, January 1986.
This yummy sauce goes very well with my Recipe #59337. It's also good on biscuits, and sometimes I pour it over vanilla ice cream ENJOY! Prep time includes time to boil. Serving sizes vary depending on how much you use hehe.. its just an estimate.
Try this as a topping for pancakes, muffins, scones or ham. It is good on cakes and on ice cream too. Mix in some nuts or pumpkin pie spice for a different variation. Make extra and freeze for future use.