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Cream Custard Sauce

ingredients

makes about 250 ml (8 fl oz)
4 egg yolks or 2 whole eggs
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
125 ml (4 fl oz) milk
grated rind of 1 orange
125 ml (4 fl oz) single cream

method

1. In a mixing howl, heat the egg yolks or the whole eggs with the sugar and milk.

2. Stir in the orange rind and cream.

3. Pour into a double saucepan or into a heatproof bowl placed over a saucepan of simmering water.

4. Cook, stirring all the time, until the sauce thickens.

5. Serve hot or cold.

Do not allow the sauce to boil or it will curdle.

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