This delicious custard sauce, which accompanies the Rote Grütze, also goes well with summer fruit tarts.
Recipe information
Total Time
40 minutes
Yield
Makes about 2 1/2 cups
Ingredients
2 cups whole milk
1/2 cup sugar
5 large egg yolks
1 teaspoon vanilla
Preparation
Step 1
Bring milk and sugar to a simmer in a saucepan without stirring. Whisk yolks in a bowl until blended, then gradually whisk in hot milk mixture. Return to saucepan and cook over moderate heat, stirring constantly, until sauce thickens enough to coat back of a wooden spoon and registers 170°F. on an instant-read thermometer.
Step 2
Immediately pour sauce through a fine sieve into a metal bowl and place bowl in a large bowl of ice and cold water. Stir in vanilla and whisk custard occasionally until cool, then cover surface with a piece of wax paper to prevent a skin from forming.
Step 3
Chill until cold.
