Rich Whiskey Custard Sauce
By Andrea GearyPublished on December 2, 2024
Time
15 minutes plus 1½ hours chilling
Yield
Serves 6
Ingredients
1¼ cups half-and-half 4 large egg yolks 1⁄3 cup (2⅓ ounces/66 grams) sugar 1½ tablespoons whiskey
Before You Begin
You can instead make a non-alcoholic vanilla custard sauce by decreasing the sugar to ¼ cup (1¾ ounces) and replacing the whiskey with 1 teaspoon vanilla extract.
Instructions
- Bring half-and-half to simmer in small saucepan over medium heat. Meanwhile, whisk egg yolks and sugar in medium bowl until pale yellow in color, about 1 minute.
- Remove saucepan from heat and, whisking constantly, slowly add ½ cup warm half-and-half to yolk mixture to temper. Return mixture to saucepan and cook over medium-low heat, stirring constantly with spatula, until mixture thickens slightly and registers 175 to 178 degrees, 5 to 8 minutes. Pour custard through fine-mesh strainer into bowl.
- Stir in whiskey. Cover and refrigerate until thoroughly chilled, at least 1½ hours or up to 2 days.
Time
15 minutes plus 1½ hours chillingYield
Serves 6Ingredients
1¼ cups half-and-half
4 large egg yolks
1⁄3 cup (2⅓ ounces/66 grams) sugar
1½ tablespoons whiskey
Ingredients
1¼ cups half-and-half
4 large egg yolks
1⁄3 cup (2⅓ ounces/66 grams) sugar
1½ tablespoons whiskey
Ingredients
1¼ cups half-and-half
4 large egg yolks
1⁄3 cup (2⅓ ounces/66 grams) sugar
1½ tablespoons whiskey
Why This Recipe Works
We developed this recipe to accompany our Steamed Marmalade Pudding. If you’re making this custard sauce to accompany the steamed pudding, prepare this sauce first and save one of the extra egg whites for the pudding.
Want more? Read the whole storyBefore You Begin
You can instead make a non-alcoholic vanilla custard sauce by decreasing the sugar to ¼ cup (1¾ ounces) and replacing the whiskey with 1 teaspoon vanilla extract.
Instructions
- Bring half-and-half to simmer in small saucepan over medium heat. Meanwhile, whisk egg yolks and sugar in medium bowl until pale yellow in color, about 1 minute.
- Remove saucepan from heat and, whisking constantly, slowly add ½ cup warm half-and-half to yolk mixture to temper. Return mixture to saucepan and cook over medium-low heat, stirring constantly with spatula, until mixture thickens slightly and registers 175 to 178 degrees, 5 to 8 minutes. Pour custard through fine-mesh strainer into bowl.
- Stir in whiskey. Cover and refrigerate until thoroughly chilled, at least 1½ hours or up to 2 days.
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