Vanilla Custard Sauce

Vanilla Custard Sauce

1. Beat the separated egg yolks into a bowl and add vanilla sugar

2. Stir evenly with a manual whisk

3. Add 1/2 tsp of rum

4. Pour milk

5. Stir thoroughly

6. Sift in low-gluten flour

7. Stir well

8. Sift twice and pour into a clay pot

9. Heat on a small fire and stir constantly

10. Until the egg yolk becomes thick

11. After turning off the heat, remove the pot and put it on the ground to cool down while stirring continuously; if you are in a hurry, you can put the pot on the ground slightly cooled down in cold water to continue to cool down, and the custard sauce can be used after cooling.

Tips:

1. I used vanilla sugar here, so the custard sauce will have a vanilla flavour. If there is no vanilla sugar, you can use fine sugar directly, and the original custard sauce will be made;
2. Use a clay pot to boil the sauce, the heat is relatively mild, just use a small fire to heat; if you use other small pots, it is better to use the water-proof heating method to avoid muddy bottom; at the same time, it should be noted that no matter what you use The pot requires constant stirring;
3. If you use a ceramic pot, it is best not to put it in cold water to cool down directly after heating. This will easily cause the pot body to break due to uneven cold and heat;