Fruit Custard Sauce from New York Times Menu Cookbook by Craig Claiborne
Cream the butter with the sugar until fluffy. (If using frozen fruits, use one-quarter cup sugar; if fresh fruits, one-half cup sugar.) Add flour and blend well. Add egg yolks, one at a time, and c...
Ingredients
- 1 cup chopped fresh or frozen berries or peaches, drained
- ¼ cup butter
- 1 teaspoon flour
- 2 tablespoons rum or cognac
- 2 egg yolks
- ¼ or ½ cup sugar
- 1 cup simmering milk
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