Custard Sauces

The magic of a custard sauce—its incomparable richness and mild, warm flavor—is thanks in large part to the eggs. Cooked gently with cream and sugar, the sauce becomes velvety and a perfect vehicle for all kinds of flavors, particularly with rich doughs and cakes like Cream Puffs, shortbread, and Chocolate Cake. But you have to pay attention: If left alone too long or cooked over heat that’s too high, the eggs will scramble. Here are a few tips for custard success:

• Always err on the side of lower heat. If heated too quickly, custard will burn, separate, or curdle. Be patient.
• Watch it constantly and whisk often. This not only prevents the bottom from burning but also gives you a better sense of how the sauce is progressing as it thickens on the stove.
• Strain the finished product to eliminate any small egg curds. Even the most careful custard makers get them.

Vanilla Pastry Cream

Crème Anglaise (Custard Sauce)

Lemon Curd

Zabaglione (Sabayon)