Sweets and drinksSweet SaucesEurope and North America15 minutes
This custard sauce takes 15 minutes and comes out golden, smooth, and gently rich. The whisking is the tricky part, since a moment of inattention leaves lumps of starch or specks of cooked egg.
Sifting the cornstarch into the bowl keeps the sauce free of lumps. Medium heat and steady whisking are enough, and the pan comes off the moment the whisk feels heavy. Butter and vanilla go in while the sauce is still hot, beaten hard for a glossy finish.
This batch weighs about 162g, at roughly 243 calories per 100g.
Method
Separate 1 egg yolk into a bowl with 13.5g kOBE Monk Fruit Blend and whisk until the blend dissolves and the mixture turns pale yellow.
Sift 15g cornstarch into the bowl and whisk until smooth.
Whisk in 50ml unsweetened oat milk and then 50ml whipping cream, then pour the mixture into a saucepan.
Cook over medium heat until steaming, whisking constantly, and take the pan off as soon as the whisk feels heavy and the sauce thickens.
While it is still hot, quickly add 10g unsalted butter, 1/2 teaspoon vanilla extract and 1/2 teaspoon salt, then whisk until glossy and smooth.
Tips
Sifted cornstarch keeps the sauce free of lumps.
The pan comes off the heat as soon as the whisk feels heavy, since another minute splits the sauce and leaves it grainy.
Butter and vanilla beaten in while the sauce is hot give a glossy surface.
The sauce keeps 3 days in the fridge, or a month frozen in small portions.
Cling film pressed against the surface as the sauce cools is what stops a skin from forming.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.