Scotch Custard Sauce
This sauce is meant to be served chilled; it can be made in advance and refrigerated, tightly covered, for up to 3 days. If you need to speed-chill the sauce, place the bowl of warm custard in a larger bowl filled halfway with ice and water. Whisk the sauce every few minutes until cold.
cup whole milk
cup heavy cream
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
Start your free 14-day trial
and get access to all of our articles and recipesStart free trial