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Egg Sauce

Egg Sauce recipe image
This French sauce features CORN-STARCH CUSTARD.--A dessert that is a little heavier than either, 173, Pt. milk, Tablespoon. corn starch, C. sugar. It delivers smooth, comforting richness, sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 3728.2
Dietary: Gluten-free, Vegetarian
Description
This French sauce features CORN-STARCH CUSTARD.--A dessert that is a little heavier than either, 173, Pt. milk, Tablespoon. corn starch, C. sugar. It delivers smooth, comforting richness, sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • CORN-STARCH CUSTARD.--A dessert that is a little heavier than either
  • 50 / 173
  • 1 Pt. milk
  • 2 Tablespoon. corn starch
  • 1/4 C. sugar
  • 1/4 Teaspoon. salt
  • 1 Egg
  • 1/2 Teaspoon. vanilla
  • COCONUT-CORN-STARCH CUSTARD.--The flavor of coconut in custard is
  • 1 Pt. milk
  • 2 Tablespoon. corn starch
  • 1/2 C. coconut
  • 1/4 C. sugar
  • 1/8 Teaspoon. salt
  • 1 Egg
Directions
  1. 1
    cream or Floating Island but not heavy enough to be molded is the corn-starch custard given in the accompanying recipe.
  2. 2
    If desired, it may be served with sauce, plain
  3. 3
    cream , or whipped
  4. 4
    cream , or it may be eaten without any of these.
  5. 5
    (Sufficient to
  6. 6
    Serve Four)
  7. 7
    Heat the milk in a double boiler, reserving enough to moisten the corn starch.
  8. 8
    Mix the corn starch, sugar, and salt, and moisten with the cold milk.
  9. 9
    Add this to the hot milk, and stir until the mixture has thickened.
  10. 10
    Cook for 20 or 30 minutes.
  11. 11
    Beat the egg,
  12. 12
    add a spoonful of the hot mixture to the egg,
  13. 13
    pour this into the double boiler, and
  14. 14
    cook for a minute or two, or until the egg has thickened.
  15. 15
    Remove from the fire, add the vanilla, cool, and serve.
  16. 16
    agreeable, but the toughness of this ingredient with a soft custard is not always acceptable.
  17. 17
    In the preparation of the custard given in the accompanying recipe, the idea is to obtain the flavor without the use of the coconut in the custard.
  18. 18
    COCONUT-CORN-STARCH CUSTARD (Sufficient to Serve Four)

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 3728.2kcal
% Daily Value *
Total Fat 278.0g428%
Saturated Fat 214.8g1074%
Cholesterol 98.0mg33%
Sodium 2375.6mg99%
Total Carbohydrate 318.0g106%
Dietary Fiber 69.9g280%
Sugars 117.1g
Protein 65.3g131%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 173, boiling, coconut, coconutcornstarch, corn, cornstarch, custard, custarda, custardthe, dessert, egg, either, flavor, french, heavier, little, milk, salt, sauce, starch
Read it online: https://www.chefs-mate.com/recipe/egg-sauce-16/