Custard Sauce

I see a lot of recipes for hard sauce. I don’t think this is something one sees all that often any more.

At least I didn’t think so. But now that I have made it, I might change my mind a bit.

First, it isn’t really a sauce. I would say it is more of a topping or whipped cream alternative.

The “sauce” is quite rich. It is basically butter and sugar thinned with a little cream.

That isn’t to say it is bad. It actually tastes quite good. It is rich and super creamy.

I used the sauce on the Apple Betty. Honestly it was the best part of that dish in my opinion. It tasted great with the baked apples.

The sauce does have a custard like consistency, but I did notice that it softened when placed on the hot Betty.

As it melted slower than ice cream, this would be a great alternative to that. . .

HARD SAUCE

1/3 Cup Butter

1 Cup Confectioners’ Sugar

3/4 Teaspoon Vanilla

1 Tablespoon Cream

Cream butter. Beat in sugar and cream until fluffy. When combined, add flavoring and cream. Chill.

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