Active Time

　　20 minutes

　　Total Time

　　40 minutes

　　This delicious custard sauce, which accompanies the Rote Grütze, also goes well with summer fruit tarts.

　　

Ingredients

Makes about 2 1/2 cups

　　2 cups whole milk

　　1/2 cup sugar

　　5 large egg yolks

　　1 teaspoon vanilla

　　

Step 1

Bring milk and sugar to a simmer in a saucepan without stirring. Whisk yolks in a bowl until blended, then gradually whisk in hot milk mixture. Return to saucepan and cook over moderate heat, stirring constantly, until sauce thickens enough to coat back of a wooden spoon and registers 170°F. on an instant-read thermometer.

　　

Step 2

Immediately pour sauce through a fine sieve into a metal bowl and place bowl in a large bowl of ice and cold water. Stir in vanilla and whisk custard occasionally until cool, then cover surface with a piece of wax paper to prevent a skin from forming.

　　

Step 3

Chill until cold.