Prep 3 mins
Cook 15 mins
I serve this sauce, along with my Rum Sauce for Rum Sauce (which is VERY rich) over my Christmas Pudding. Its also good over other puddings & fruit.
- 3 tablespoons sugar
- 1 3⁄4 cups half-and-half
- 1 egg yolk
- 1 tablespoon cornstarch
- 1⁄8 teaspoon salt
- 1⁄2 teaspoon vanilla extract
- Combine all ingredients, except vanilla, in a heavy pot.
- Cook, over medium heat, stirring constantly, until mixture thickens& will coat the back of a spoon.
- Remove from heat.
- Stir in vanilla& refrigerate in a covered container.
OH MY GOSH CountryLady... this sauce is heavenly!!! Wow.. I put this on top of some fresh raspberries tonight and I think I ate half the pot of sauce ROFL!! I'm going to gain 10lbs over night hahaha... Thanks so much for this recipe.. I have a couple ideas for it ;-) Once I try them I'll letcha know how they work out. Thanks so much though.. this was just spectacular. By the way, I had to add just a ltitle bit more cornstarch as it wasnt quite thickening enough.. it was still pretty liquid-y. Added just a tad more and it developed into a nice creamy thick sauce :-) THANKS AGAIN!! Definitely 10 Stars!
So easy and so good, and very rich. At first I thought the egg yolk wasn't going to incorporate but as everything heated up it did after all. The sugar is just the right amount for a sweet, not overly sweet, sauce. Excellent recipe.
Mmmm! I made this to go over fresh berries. I added an extra 1/2 tsp of cornstarch and it came out lovely. I cooked it in the microwave at 70%, stirring every 30 seconds.