Custard Sauce K.Desserts (Sauces and Toppings) No.007
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|Yield: 100 Portions Each Portion: 1/4 Cup|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Extra Fine Gr| 1LB 4OZ| 2.75 Cup | 1. Combine sugar, starch, salt, |
|anulated | | | and milk in mixer bowl; mix at |
|Starch, Pregelatiniz| 2OZ| 6.00 Tbsp| low speed until well blended. |
|ed | | | DO NOT WHIP. |
|Salt | | 1.00 Tspn| |
|Milk, Non Fat, Dry, | 1LB | 3.50 Cup | |
|Milk Powder | | | |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 1LB | 2.00 Cup | 2. Slowly add eggs to mixture |
|Fresh | | | while beating at low speed. |
|--------------------|----------|----------|-----------------------------------|
|Hot Water | | 4.50 Qrt | 3. Gradually add water; mix at |
| | | | low speed until smooth. |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 6OZ| 0.75 Cup | 4. Add butter or margine. |
| | | | 5. Cook over low heat, stirring |
| | | | constantly, until mixture |
| | | | coasts a spoon. DO NOT BOIL. |
| | | | DO NOT OVERCOOK. |
|--------------------|----------|----------|-----------------------------------|
|Vanilla Extract | | 0.25 Cup | 6. Remove from heat. Add vanilla; |
| | | | stir occasionally to cool. |
| | | | Cover; refrigerate until ready |
| | | | to serve. |
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NOTE: 1. In Step 1, 2 oz (6 tbsp) cornstarch may be used for pregela-
tinized starch. Combine sugar, starch, salt and nonfat dry
milk. Follow Steps 2 through 6.
2. Sauce may be served over puddings, fruit or plain cake
squares.