====== Candy Cap Custard Sauce ======
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===== Ingredients =====
  * 2 cups half n half
  * 1/4 cup dried candy cap mushrooms, rinsed
  * 4 large egg yolks, beaten
  * 1/2 cup granulated sugar
  * lemon juice
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===== Info =====
  * **Prep:** 20
  * **Cook:** 20
  * **Serves:** 1
  * [[https://library.brads.house/book/1027|Source]]

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===== Directions =====
  - In small saucepan, combine the half-and-half and mushrooms. Bring to a simmer over low heat. Remove from the heat and let sit for at least 20 minutes.
  - Meanwhile in a medium bowl, beat the eggs and sugar until light and smooth. Gradually whisk in the cream mixture and return to the suacepan. 
  - Cook over medium heat, st irring constantly, until the suace thickens just enough to coat the back of a spoon about 4 minutes. Be careful not to boil the suace or the eggs will scramble.
  - Immediately remove from the heat and strain through a fine mesh strainer into a cool bowl. Add lemon juice to taste.
  - Let cool for at least 2 hours and store covered in fridge for  up to 3 days - can be used as ice cream base

{{tag>half_and_half mushrooms candy_cap eggs custard dessert }}
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