A rich custard pastry recipe
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This rich custard sauce has a hint of cinnamon in the sauce. The creamy custard mixture is a sauce-like sauce thickened with flour and egg. You can omit the cinnamon or nutmeg and add a tablespoon or two of rum or flavored rum.
The sauce is a great addition to fresh fruit, bread pudding, pound cake and other desserts.
What you’ll need
1/2 cup granulated sugar or light brown sugar, packed 1 tablespoon all-purpose flour pinch of ground nutmeg or cinnamon 1 large egg 2 tablespoons butter 1 1/2 cups milk or half-and-half chipped salt 2 teaspoons vanilla extract
All you need to make this recipe.h2>How to make
In a medium saucepan, combine brown sugar, flour, nutmeg or cinnamon, egg, melted butter, milk and salt. Take until well mixed and place pan over medium heat. Heat, whisking constantly, until the mixture has thickened and spoon behind.
Place the loops in the pan and pour in the sauce. Chill until ready to serve.
Serve with bread pudding, cake or similar desserts.
*Place a spoon in the thickened mixture and swirl to coat. Run your finger along the back of the spoon. If the mixture doesn’t fall into the path made by your finger, the sauce is ready.
Variations
For sauces richer and creamier in potatoes, use light cream, whipped cream or heavy cream. Add 1 to 2 tablespoons of good quality rum to the sauce with vanilla.
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Nutrition Facts (per serving) Calories 65 Total Fat 3 g Saturated Fat 2 g Saturated Fat 1 g Cholesterol 39 mg Sodium 76 mg Carbohydrates 7 g Fiber 0 g Protein 2 g (Nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
