what sauce was it?

Question

i remember having a white sauce like custard over choclate spounge cake as a dessert when i was a child but i never see this in food establishments anymore. can anyone tel me what it was or called?
i've tried rum sauce and it was not that!

Answer 1

Wasn't it just White Sauce, like you have on your Christmas Pud. Boil some milk with a bit of sugar in it and then thicken it with cornflour. Voila!

Answer 2

Have a fine medium-sized strainer and bowl ready near the stove.


Creme Anglaise:

2 cups (480 ml) light cream or half and half (12 - 18% butterfat)

1 vanilla bean, split lengthwise (can be found specialty food stores) or 2 teaspoons pure vanilla extract

1/3 cup (66 grams) granulated white sugar

5 large egg yolks


In a stainless steel bowl stir together, using a wooden spoon, the sugar and yolks until well blended. (Do not let this mixture sit too long or a film will develop on the yolks.)

In a small saucepan heat the cream and vanilla bean (if using) just to the boiling point. Remove from heat and whisk a few tablespoons of the cream into the yolk mixture. Then, gradually add the remaining cream, whisking constantly.

Pour this mixture into a medium sized saucepan and, over medium heat, gently heat the mixture to just below the boiling point (170 - 175 degrees F) (77 - 80 degrees C). You will notice that steam will begin to appear and the mixture will be slightly thicker than heavy cream. Do not boil or the eggs will curdle. Check to see if it is the right consistency by holding a wooden spoon sideways that is covered with the custard and run your finger along the back of the spoon. If the streak remains without the cream running down through the streak, it is ready.

Immediately remove from the heat and pour through the strainer, scraping up any thickened cream that settles on the bottom of the pan. Remove the vanilla bean and scrape the seeds into the sauce. Stir until seeds separate. For maximum flavor, return the pod to the sauce until serving time. (If you are using pure vanilla extract, instead of the vanilla bean, add it to the cream now.)

The creme anglaise can be refrigerated covered with plastic wrap for a couple of days.

Note: If sauce was overheated and curdling occurs, pour instantly into a blender and process until smooth before straining. If necessary, add a little heavy cream to the mixture before blending.

Makes about 2 cups (480 ml).

Answer 3

Custard made using eggs( real custard) does not come out bright yellow because that's only food colouring so it might have been real custard, or it might have been Vanilla sauce which is made the same way as packet custard using cornflour and vanilla pods or essence.The other possibility is that it may have been Arrowroot.This comes powdered and looks just like cornflour and can be used for thickening in the same way. It is preferred for this purpose for people on diets and was regarded as "invalid" food.My mother used to make it for me.It has a distinctive flavour and texture.It's lovely!Well, I liked it anyway, but people don't seem to have milk puddings these days.

Answer 4

Maybe it was Hard Sauce:

Hard sauce is a cold dessert sauce made by creaming or beating butter and sugar with rum, brandy, whiskey, vanilla or other flavoring. It is typically served with plum pudding, bread pudding, Indian pudding, hasty pudding, and other heavy puddings as well as with fruitcakes and gingerbread.Though it is called a sauce, it is not liquid or smooth.

Answer 5

Sabayon is probably spelled zabaglione, it is an Italian word and I understood it to be made by whipping the egg yolks and adding wine

Answer 6

Sabayon? (not sure of the spelling). It's made with egg whites and cream and a touch of gran marnier. It's very light and frothy.

Answer 7

Might be bechamel. Here's a recipe:

http://www.annamariavolpi.com/page48.html

Answer 8

http://www.fabulousfoods.com/recipes/dessert/puddings/zabaglione.html

Answer 9

it was creme anglaise )spelling might be off)

Answer 10

i think it was gizz hun. was it salty