Stirred Custard Sauce

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  • In a 1-cup measure stir together egg yolk, light cream, sugar and salt.
  • Micro-cook, uncovered, on 50% power for 1 1/2 to 2 minutes or till mixture is thickens slightly, stirring every 30 seconds.
  • Place the 1-cup measure in a bowl of ice water and stir egg yolk mixture for 2 minutes.
  • Stir in Galliano, brandy or Ameretto and vanilla.
  • Cover surface of mixture with clear plastic wrap refrigerate till serving time.
  • To serve, spoon over one of the above fruits or a mixture of the above fruits.
  • NOTE:

  • Cool the custard mixture for Stirred Custard Sauce by placing the glass measure inside a larger bowl filled with ice water.
  • After stirring the mixture, stir in the Galliano, brandy or Ameretto and the vanilla.
  • Adding these ingredients at this stage speeds the cooling of the custard and helps prevent curdling.
  • Be sure to place clear plastic wrap directly on the surface of the custard before it is refrigerated.
  • Covering the surface will prevent a "skin" from forming on the top of the Custard Sauce.

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