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Custard Sauce, Engels
4 dooiers

1/3 cup light honing

2 theelepel vanille extract

1 1/2 cups light cream

1/2 cup heavy cream, whipped (eventueel)
  • Omschrijving recept: Sausjes; Brits (Engeland)
  • Bron: Rodale's Basic Natural Foods Cookbook

Bereiding

In a medium-size bowl beat dooiers, honing and vanille until mixture is light and thick. Place light cream in a medium-size sauspan and bring to a boil slowly. Pour hot cream slowly into egg yolk mixture, beating constantly. Transfer mixture to sauspan and stir over low heat until it coats the back of a spoon.



For fluffy saus add whipped cream. For hot serving, fold whipped cream into hot saus and serve over bread puddings, steamed puddings, or cobblers. For cold serving, chill saus, fold in whipped cream, and serve over chilled fresh fruit. Yields 2 cups.