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Cardamom Custard Sauce |
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Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Cardamom Custard Sauce recipe on the web!!_ whole cardamon pods, crushed _ cups half-and-half _ egg yolk, at room temperature _ tablespoons granulated sugar 1/4 teaspoon pure vanilla extract In a heavy, medium saucepan, over medium-high heat, bring the cardamom pods and half-and-half to a boil. Meanwhile, in a medium bowl, whick together the egg yolks and sugar until smooth, pale yellow, and thick, about 1 minute. Slowly whick the boiling cream into the egg mixture until blended, then pour the mixture back into the saucepan and cook over medium-high heat, whisking constantly, until the sauce thickens and covers the back of the spoon, 6 to 10 minutes. Strain through a fine-mesh sieve into a clean container. Stir in the vanilla. Serve warm or chilled. From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. Old-as-Pilgrims Molases Crinkles Retro Raisin Crisscross Cookies Blessed Be Breakfast Quiche Crunchy-Topped Blueberry Muffins Apple Puff Pancake "Two Please" Thanksgiving Dinner Orange Rolls Vida Lee's Maple Pumpkin Pie Rustic Dried Fruit Tart Cardamom Custard Sauce The Ultimate Dinner Guest's Gingerbread Backyard Apple Tree Crisp |
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