My mother used to make a sweet warm white sauce that you ate over chocolate cake. Does anyone have a recipe?

The sauce consisted of milk, cornstarch and sugar. It was served warm over chocolate cake and the leftovers were warmed up. It was also very sweet and a wonderful combination over the chocolate cake. I am hoping someone out there has the recipe. Thanks :)My mother used to make a sweet warm white sauce that you ate over chocolate cake. Does anyone have a recipe?
Boiled Custard


INGREDIENTS:


2 cups milk


1/4 cup white sugar


2 eggs, beaten


1 tablespoon cornstarch


2 tablespoons water


1 teaspoon vanilla extract





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DIRECTIONS:


Fill the lower pan of a double boiler 1/3 full of water, and bring to a low boil. Pour milk into upper pot, and place over boiling water. Heat until small bubbles form around the edges of the milk. Stir in sugar, and continue stirring until it dissolves.


In a small bowl, beat the eggs until light yellow. Remove about 1/2 cup hot milk, and gradually stir it into the eggs. Slowly mix the egg mixture into the milk in the pan.


Mix together cornstarch and water; slowly stir into custard. Bring custard to a boil, and remove from heat. Stir in vanilla. Serve warm or chilled.





If it is custard: you can buy it in a packet (Birds)My mother used to make a sweet warm white sauce that you ate over chocolate cake. Does anyone have a recipe?
The closest thing I can think of is water mixed with powdered sugar. Just mix it to the right consistency, and heat it.
Sweet White Sauce








Ingredients:





1 oz / 25g cornflour


陆 pint / 280ml milk


1 oz / 25g sugar











Instructions:








Mix the cornflour and sugar into a paste with a little{underline 1} cold {underline}milk.





Stir in the remaining milk without heating.





Now slowly heat the sauce to simmer, stirring continuously.





Simmer very gently for five minutes.








Variations:








Rich white sauce: stir 2 oz / 50g of butter into the cooked sauce.








Brandy sauce: stir one or two tablespoons of brandy into the cooked sauce.








Chocolate sauce: Mix 1 or 2 teaspoons of cocoa or gluten free drinking chocolate with the cornflour before adding the cold milk. Add an extra ounce of sugar.





A thick chocolate sauce can be served hot or cold on its own or with bananas as a pudding.








Egg custard: Beat two eggs into the cold mixture before heating. Heat the custard over a very low flame, stirring continuously while it thickens. Do not let it boil but keep it warm for three minutes over the heat. It can be easier to place the pan of custard over another pan of boiling water while it is being heated. It must still be stirred all the time.





Note that the eggs are not fully cooked in egg custard.
warm water mixed with confectioners sugar (homemade icing) also good for sweet rolls
In a saucepan, mix 1/2 c. sugar with 1-3 T. corn starch (depending on how thick you want the sauce). Add 1 c. hot water and cook over medium heat, stirring constantly, to thicken (2-3 minutes). Remove from heat and add 2 T. butter, 1 t. vanilla extract and 1 t. any extract (rum, brandy or favorite flavor). Pour, while still warm, over fruitcake, plum pudding or bread pudding.
My mom calls this ';glaze';:


2 to 3 cups of powdered sugar


1 cup water


1 1/2 T cornstarch


1/2 to 3/4 c. sugar


(she serves it at room temperature and keeps it in the frig~uses it on strawberries too) She says that you can try and substitute milk for the water but be careful it could scald if you don't keep an eye on it!





There are several white sauces:





Sauce


1 cup whipping cream


1 cup finely chopped good-quality white chocolate (about 4 1/2 ounces)


1 1/2 tablespoons clear rum





Sauce


5 oz. white chocolate, chopped in small pieces


1 cup heavy cream





Sauce


1 1/2 cups whipping cream


1/4 cup powdered sugar


4 ounces white baking chocolate bar or vanilla-flavored candy coating (almond bark), cut into pieces


2 tablespoons rum





Sauce:


1/2 c. sugar


2 T corn starch (more if too thin)


1 c. milk


2 T. butter


1 t. vanilla
This is a variation of what you are looking for. It is called Creme Anglaise in French (English cream) and resembles custard.





Delicious over chocolate cake, brownies, etc





6 egg yokes


1 vanilla pod


150g caster sugar


Half a litre of full fat milk





Put milk in pan over medium heat


Split vanilla pod in lengthways with a sharp knife


Put pod in pan with milk


Bring milk to the boil





Break the eggs and separate yokes / whites


Put yokes in a bowl


Add the sugar


Mix well with an electric beater





Add half the boiled milk


Continue mixing





Put this mixture back into the pan with the rest of the milk


On low heat, cook the mixture slowly while stirring constantly until it thickens


Do not boil





Enjoy!
my grand mother made that too she just called it icing, homemade


im not sure how she made it


i thought it had confection sugar?
My mother made it is called icing homemade and let me tell you it is not that good to me and see ya later my mom's coming.