Custard and Pudding, Sauces

Chocolate Custard Sauce

  • 1 square (1 oz) Unsweetened chocolate
  • 3 tablespoons Honey
  • 2 cups Milk
  • 3 Eggs
  • 1/3 cup Sugar
  • 1 dash Salt
  • 1/2 teaspoon Vanilla

    • Microwave Oven Directions: Pour milk into a glass bowl and place in microwave oven. Cook on high for 3 minutes, or until very hot. In a separate bowl, beat eggs with sugar, salt, and vanilla. Pour a small amount of milk into egg mixture, stirring well. Pour egg mixture backinto hot milk, stirring well. Melt chocolate and blend with honey. Add to beaten eggs to hot milk. Cook on medium setting for 10 minutes, or until sauce thickens and coats a spoon. Serve over cake or ice cream.

    Conventional Directions: Scald milk. Beat eggs and blend in sugar, salt, and vanilla. Combine with milk as described in basic recipe. Melt chocolate and blend with honey. Add with beaten eggs to hot milk. Pour mixtureinto top of a double boiler and cook over boiling water until sauce is thickened, stirring constantly.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Denise Williams of Coeur d'Alene, ID. 

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