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Caramel Custard Sauce

ingredients

makes about 300 ml (1/2 pint)
2 tbsp (25 g) 1 oz granulated sugar
250 ml (8 fl oz) milk
few drops of vanilla essence or a strip of lemon rind
3 egg yolks
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)

method

1. Start by making the caramel. Mix the granulated sugar with 15 ml (1 tbsp) water in a small saucepan.

2. Heat gently until the sugar dissolves, then boil the syrup until it is golden brown.

3. Remove the syrup from the heat and immediately add 30 ml/2 tbsp cold water. Leave in a warm place to dissolve.

4. Meanwhile, make the sauce. Combine the milk and chosen flavouring in a saucepan. Warm gently but do not let the liquid boil.

5. In a bowl, beat the egg yolks and sugar together until creamy.

6. Remove the lemon rind, if used, from the saucepan and add the milk to the eggs.

7. Strain the custard into a double saucepan or a heatproof bowl placed over a saucepan of simmering water. Cook, stirring constantly, until the custard thickens and coats the back of the spoon.

8. Stir the caramel. Add enough to the finished custard sauce to give a good flavour and colour.

9. Serve warm or cold.

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