French Vanilla Custard Sauce
|1 ¼||cups 2% milk (whole milk may be substituted)|
|2||tablespoons Agave In The Raw®|
|1||teaspoon pure vanilla extract, or to taste|
In a small bowl, beat the egg yolks. Set them aside. Place a fine strainer over a bowl and set aside.
In a heavy medium saucepan, heat the milk over medium-low heat until bubbles appear around the edge of the pot, 4 to 5 minutes. Do not let the milk boil. Slowly pour ¼ cup of the hot milk into the egg yolks while whisking constantly.
Pour the warm yolk mixture back into the pot and return to medium-low heat. Add the agave. Cook until the custard looks silky, stirring it constantly with a wooden spoon. It is done when the custard coats the spoon and a finger drawn through it on the back of the spoon leaves a clear line. Take care not to overcook, which will curdle the egg yolks. Immediately strain the sauce into the bowl, using the back of the spoon to gently push it through. Add vanilla to taste.
Cool the sauce to room temperature, then cover and refrigerate until chilled. The sauce will thicken as it chills. Serve cold. This sauce keeps, tightly covered in the refrigerator, for 24 hours.
Per Serving (2 Tbsp): 50 calories, 2g fat (1g saturated fat), 6g carbohydrate, 2g protein, 0g dietary fiber, 20 mg sodium.