English custard II

Ingredients for English custard II

Instructions for English custard II

To prepare the English custard II recipe, please follow these instructions:

The egg yolks and sugar whipped light and frothy. The milk is heated to near boiling, in a small saucepan. Pour into egg mixture, stirring continuously. The mixture is poured back into the pan. The mass is heated at low heat for about 5 mins until it is creamy in texture. Beware that the sauce doesn't boil, it will cause it to run together. Take the pan of flared and stir in vanilla sugar in. By serving pour the sauce in a small jug.

Tips:
Engelse custar is best of all nåd made about 30 mins before the server call. Deck the sauce well to film, so that it does not pull skins. Server the sauce for fresh or preserved fruits or cakes.