Custards and Sweet Sauces

Custard Sauce Rum Butter
Microwaved Custard Sauce Sherry Butter
Rum Sauce Brandy Sauce
Brandy Butter Brandy Sauce - Rich

CUSTARD SAUCE


It wasn't until I was all grown up that I found you can make custard from scratch. I thought it was all made out of Bird's custard powder. This powder is available even in Durham's supermarkets so Americans should be able to find it somewhere. It's dead easy to make. I don't think this is the "white sauce" that Barbara asked about, but it might be - the memory plays strange tricks.

MICROWAVED CUSTARD SAUCE


(U.S. MEASURES)

Put custard powder, sugar and 2 tablesp. milk in jug and mix to smooth paste. Stir in rest of milk. Cook on high for 6 mins, stirring at 2-min. intervals. Stir again before serving.
[If you can't find Bird's, here's how to make it with real egg an' everything. And look, I found US. measures again too!]

Beat egg, flour, sugar and vanilla essence together. Put milk in large bowl and cook on high for 4 minutes until steaming. Pour onto the egg mixture, whisking continuously.
Strain the custard back into the bowl and cook on low [maybe 3?] for 6 minutes until the sauce thickens, whisking 2-3 times during cooking

RUM SAUCE

(US/UK MEASURES) (Microwave)
[[To Make...NEW ORLEANS BREAD PUDDING]]


Mix sugar and rum together in a 2-cup measure. Add margarine.
Cook on high 2 mins.
I think I would double these quantities, depending on the number for dinner. Now, to impress everyone, as soon as you take the sauce out of the microwave, have ready about 1/3 cup/2-1/2 to 3 oz. rum in a 1-cup measure, put it in the microwave on high for 45 seconds

Then pour the rum over the pudding and set it alight. Then triumphantly bear it into the dining room, avoiding the ignition of flammable materials as you go. (No sense in a stern lecture from fire officials ruining your dinner.)
You will have sauce on hand for people to help themselves, naturally; perhaps custard, vanilla ice cream or something for the children.
Leftover sauce (if you're lucky) can be stored in the fridge and served over ice cream or anything else you fancy.



BRANDY BUTTER (HARD SAUCE)


(UK Measures)

Cream butter till soft. Sift icing sugar and cream it with the butter until white and light in texture. Mix in the almonds if used. Work the brandy carefully into the mixture. Fold the stiffly-whipped egg white into the sauce.
NOTE: This sauce may be stored for several weeks in an airtight jar. It makes an excellent filling for sweet sandwiches.

RUM BUTTER


Beat the butter to a cream and beat in the sugar. When light and creamy, add the rum gradually. Transfer to a serving dish and chill thoroughly before using


SHERRY BUTTER


As for Rum Butter using sherry in place of rum and castor (US = regular) sugar in place of soft brown sugar.



BRANDY SAUCE

Blend arrowroot with a little cold milk. Heat rest of milk and when boiling stir it into the blended arrowroot. Return mixture to pan and bring to boiling point. Mix together egg yolk, brandy and sugar. Cool the arrowroot sauce a little, then stir it into the egg mixture. Cook without boiling until the egg yolk thickens.



BRANDY SAUCE - RICH

Mix all ingredients in a basin. Set the basin over a saucepan of boiling water and whisk steadily until the mixture thickens.