These sauces, along with sweet sauces are usually made from fruit, fruit juice, milk or cream. They contain a high percentahe of sugar and usuaaly are thichened with cornstarch to give the sauce a sparkling fresh looking shine. Dessert or sweet sauces can be served with hot or cold food, separately or poured over the dessert. These sauces should be used to complement other dessert item. If the dessert is tart, use a bland sauce to tone it down some, or if the dessert is bland, use a sauce with a liqueur or citrus, for flavour.
Custard cream are preparations with the consistency and appearance of cream.
Creams and custards have various flavours and are popular dessert sauces usually served with puddings, fruit pies, etc. Sauces based on sugar are usually very simple to make and they have distinct family branches similar to those of their unsweetened counterparts. The main things to remember are, do not over beat cream based sauces. Cook egg sauces over, not in boiling water. Be sure to cook sauces thickened with flour or cornstarch free of lumps and raw starchy taste.