|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 12g||59%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 0g||0%|
|Total Sugars 12g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
What is the perfect partner for a traditional Christmas pudding? It could be a proper English custard sauce or, as traditionalists would have you believe, a white sauce laden with rum or brandy. If you can't decide between the two, you're in luck! There is a middle ground with this Christmas spiced custard sauce. With hints of nutmeg, cinnamon, mace and cloves—the spices of a good old British yuletide—you will be able to have the best of both worlds. These warming flavors are so perfect for the cold winter months, and as such, fit perfectly with the festivities.
150 milliliters (5-ounces) full-fat milk
250 milliliters (8 1/2 ounces) heavy cream
1 pinch freshly ground nutmeg
1 pinch mace
2 whole cloves
1/2 medium cinnamon stick
55 grams (2 ounces) sugar
6 large egg yolks
1 whole vanilla bean, split, seeds removed
Steps to Make It
Gather the ingredients.
Put the milk, cream, and spices into a heavy-based saucepan. Bring to a very gentle boil and then lower the heat to a simmer and cook for 5 minutes to allow the spices to infuse into the milk.
Place the sugar and egg yolks into a large mixing bowl and whisk with an electric or hand whisk until light and frothy. The egg yolks should turn pale in color when they are whisked enough.
Strain the milk and spices through a sieve.
While still whisking the eggs, pour the warm, spice-flavored milk into the egg mixture.
Strain the custard sauce through a fine sieve a second time, back into the saucepan.
Add the seeds from the vanilla pod and keep stirring, over low heat, until the custard gradually starts to thicken. Whatever you do, do not speed up this process or the sauce may curdle and all will be wasted, especially if the sauce burns.
Once thickened, remove the spiced custard from the heat and once again, pass through a sieve.
Serve the sauce piping hot over your traditional Christmas pudding. It also works wonderfully over a plate of mince pies.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.
- The sauce can be cooled completely, covered with plastic wrap, and kept in the refrigerator for up to 3 days. The sauce freezes great as well.
- The Christmas spices in the recipe above are just one combination, but they can be varied to suit your taste. Like a little more mace or nutmeg? Go for it! If cinnamon is not your thing, then feel free to leave it out.
- Try adding a little orange or lemon zest to the infusion to add a different medley of tastes. If you really want to zap up the spices, then a few chili flakes or a pinch of sea salt adds a whole new dimension to this sauce. All variations go wonderfully with the Christmas pudding.