Custard Pudding Sauce

This custard sauce can be made up to 2 days ahead. Press plastic wrap directly onto the surface to prevent a skin from forming, then refrigerate. Whisk gently before serving to restore smooth consistency.

Store in an airtight container in the refrigerator for up to 3 days. A skin may form on the surface; either whisk it back in or remove it before serving. Serve chilled or at room temperature—do not reheat as this may cause the eggs to curdle.