Cardamom Custard Sauce

Serves: 8
Total Calories: 87


3 whole cardamon pods, crushed
2 cups half and half
4 egg yolk, at room temperature
3 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.

Nutritional Facts:

Serves: 8
Total Calories: 87
Calories from Fat: 60

This Cardamom Custard Sauce recipe is from the Holiday Baking Cookbook. Download this Cookbook today.

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