Newfoundland custard sauce is a rich, creamy delight that adds a touch of sweetness to any dessert. This classic recipe has been a cherished part of Newfoundland’s culinary tradition for generations, often served over puddings, cakes, and fresh fruit. If you’re looking to bring a bit of this delicious tradition to your table, you’ve come to the right place!
One of the keys to a perfect custard sauce is achieving the right consistency. We’ll provide tips on how to gently cook the mixture to ensure it thickens beautifully without curdling. Plus, we’ll share variations so you can infuse your custard with flavors like vanilla or a hint of nutmeg.
Whether you’re hosting a dinner party or just want to add a special touch to a family dessert, Newfoundland custard sauce is a versatile and delicious addition. So, let’s get started and create a sauce that’s sure to become a favorite in your home. Enjoy the rich, comforting taste of Newfoundland tradition with every spoonful!
Custard Recipe
- 1 Tbsp. corn starch
- 1/4 cup sugar
- 1/4 tsp. salt
- 2 Egg yolks
- 2 cup milk
- 1 tsp. vanilla
Mix corn starch, sugar, and salt in top of double boiler. Add egg yolk, mix sell; gradually stir in milk. Place over boiling water; cook, stirring constantly, until slightly thickened (about 5 minutes). Remove from heat, cool; add vanilla, chill.
Newfoundland Historic Fact: Newfoundland Joins Confederation
Newfoundland was once a separate dominion within the British Empire. However, in 1949, it joined Canada as its tenth province. This historic event was the result of a long and heated debate among Newfoundlanders. Some wanted to maintain independence, while others saw the benefits of joining Canada. After two referendums, the decision was made. On March 31, 1949, Newfoundland officially became a part of Canada. The joining of Newfoundland marked a significant expansion of the nation, bringing in the rich cultural heritage and natural resources of the island.
