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Scotch Custard Sauce

Scotch Custard Sauce

  • Makes
    2 1/2 Cups
  • Cook Time
    1 hour

This sauce is meant to be served chilled; it can be made in advance and refrigerated, tightly covered, for up to 3 days. If you need to speed-chill the sauce, place the bowl of warm custard in a larger bowl filled halfway with ice and water. Whisk the sauce every few minutes until cold.

Tip

Don't stop stirring the egg yolk–milk mixture or allow it to reach a simmer. The yolks are responsible for the sauce's rich, velvety consistency; if overcooked, they will curdle and turn the sauce lumpy and grainy.

Ingredients
  • 1

    cup whole milk

  • 1

    cup heavy cream

  • ¼

    cup finely chopped crystallized ginger

  • 1

    1½-inch chunk fresh ginger, peeled and cut into ¼-inch slices

  • 5

    tablespoons Scotch whiskey, divided

  • 8

    large egg yolks

  • 60

    grams (¼ cup) white sugar

  • ¼

    teaspoon kosher salt

  • ¼

    teaspoon ground nutmeg

Step 1

Fill a large bowl halfway with ice and 2 cups water. In a large saucepan over medium, combine the milk, cream, both gingers and 3 tablespoons of the Scotch. Bring to a simmer. Meanwhile, place a mesh strainer over a medium bowl and set near the stove. In another medium bowl, whisk the egg yolks, sugar and salt.

Step 2

Gradually whisk about 1 cup of the simmering milk mixture into the yolk mixture, then gradually whisk the remaining milk mixture into the egg mixture. Transfer to the saucepan and cook over medium-low, stirring constantly, until thick enough to coat the back of a spoon, 3 to 5 minutes; do not let it simmer.

Step 3

Immediately strain the custard through the strainer into the bowl, then whisk in the remaining 2 tablespoons scotch and the nutmeg. Set the bowl in the prepared ice bath and let cool for 30 minutes, stirring occasionally to prevent a skin. Cover and refrigerate until cold, or for up to 3 days.

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