Thick and Creamy

Custards aren’t quite as in vogue as they once were. They are still ridiculously delicious. Here at Bakers’ we make a custard sauce for our bread pudding and it is just so easy. This is a very similar recipe and process that I pour into a graham cracker crust to make a fantastic lemon custard pie, but I digress. There are so many things you can do to this custard: add lemon juice and zest, or orange juice and zest or chocolate or berries.

Just Heat and Stir

In one bowl, add the yolks, sugar, vanilla, honey or syrup, salt, and milk. Melt the butter by itself, then add the stuff in the bowl to the melted butter. Heat the custard, whisking often, until it just starts to thicken. Add a shot (or two) of whiskey or rum immediately before you remove from heat strain into a chilled bowl.

and eat it. SOOO good. But obviously, I’m biased.