Sugar-Free Classic Custard Sauce
Indulge in the timeless elegance of a **Sugar-Free Classic Custard Sauce**, a silky and luscious accompaniment perfect for desserts or as a stand-alone treat. Made with wholesome ingredients like creamy milk, rich egg yolks, and natural sugar substitutes such as erythritol or stevia, this recipe offers all the decadent flavors of traditional custard without any added sugar. The simple, foolproof tempering technique ensures smooth, velvety perfection every time, while a touch of pure vanilla extract adds aromatic warmth. Ready in just 20 minutes, this light and versatile sauce is a guilt-free pleasure, ideal for drizzling over fresh fruit, cakes, or puddings, or enjoying chilled on its own. Whether you're embracing a sugar-free lifestyle or simply looking for a healthier dessert option, this classic custard sauce delivers indulgence without compromise.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Milk
- 4 large Egg yolks
- 1/4 cup Sugar substitute (such as erythritol or stevia)
- 1 teaspoon Vanilla extract
- 1/8 teaspoon Salt
Instructions
In a medium saucepan, heat the milk over medium heat until it is just about to simmer. Do not let it boil. Stir occasionally to prevent sticking.
Meanwhile, in a medium bowl, whisk together the egg yolks, sugar substitute, and salt until the mixture becomes pale and slightly thickened.
Gradually add the warm milk to the egg yolk mixture, whisking constantly to temper the yolks and prevent them from curdling.
Once combined, return the mixture to the saucepan and cook over medium-low heat, stirring continuously with a wooden spoon or silicone spatula. Ensure that you scrape the bottom and sides of the pan to prevent the custard from sticking or curdling.
Cook the mixture until it thickens enough to coat the back of the spoon, about 5-7 minutes. It should reach a temperature of about 170°F (77°C) on an instant-read thermometer.
Remove the saucepan from heat and stir in the vanilla extract.
Strain the custard through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg.
Allow the custard sauce to cool to room temperature, stirring occasionally to prevent a skin from forming, then refrigerate it until cold or for at least 2 hours before serving.
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 782 mg | 261% | |
| Sodium | 518 mg | 23% | |
| Total Carbohydrate | 85.7 g | 31% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 24.7 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 702 mg | 54% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 844 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
