Egg Custard Sauce is a traditional British recipe for a classic sweet custard made from eggs, milk and sugar flavoured with lemon that is used as an accompaniment to desserts or can be chilled and made into trifles. The full recipe is presented here and I hope you enjoy this classic British version of: Egg Custard Sauce.
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Ingredients:
1 1/2 whole eggs (or 3 egg yolks)
1 tbsp sugar
300ml milk
a few strips of thinly-pared lemon zest
Method:
In a bowl, lightly whisk the eggs and sugar together to combine. Combine the milk and lemon zest in a pan and warm through then take off the heat and set aside to infuse for 10 minutes. Whilst whisking constantly, pour the milk onto he eggs then strain the mixture into the top of a bain-marie (double boiler) or a thick-bottomed pan.
Cook over gently heat, stirring constantly, until the sauce thickens sufficiently to coat the back of a spoon. Serve either hot or cold with fruit-based desserts and pies.
