Sherry Custard Sauce

  Sherry Custard Sauce from the Betty Crocker Old Fashioned Cookbook was the recipe I tried today. The recipe says it is good over fruit or cake or in a trifle. 

  Note that this is a sauce, not a custard or pudding. It does thicken as it gets colder, but it will not get to pudding consistency.  The eggs are the only thickener used so you do need both eggs and egg yolks. 

  The sherry gives it a great flavor and if you have some I would not leave it out. If you do not use the sherry, add about a teaspoon of vanilla extract or other flavoring of your choice. Marsala, rum, cognac or whiskey could be used instead of Sherry. I would not worry about making up the 2 liquid Tablespoons of sherry if you are using an extract.

  Be sure you stir while cooking. It should coat a spoon and when you draw your finger down the middle of the spoon leave a track that does not fill in.

  The sauce is very good on the Tipsy Cake I am going to use for tomorrow’s recipe.

It would be wonderful over fresh fruit also. I would make just half of the sauce recipe if I was going to make it again just to use with the cake.

Sherry Custard Sauce

2 eggs

2 egg yolks

⅓ cup sugar

Dash of salt

2 ½ cups milk

2 Tablespoons Sherry (not cooking sherry)

 Mix eggs, egg yolks, sugar and salt in a heavy saucepan. Gradually stir in milk. Cook over medium low heat; stirring constantly, just to boiling. 

 Remove from heat, add sherry or extract. Pour into glass bowl. Cover with plastic wrap, gently pushing it down on the sauce. Refrigerate at least 2 hours but no longer than 24 hours.

About 3 ½ Cups