Vanilla Custard Sauce
Velvety, luxurious, and subtly sweet, this Vanilla Custard Sauce is the ultimate finishing touch to elevate your favorite desserts. Made with rich whole milk, creamy heavy cream, and aromatic vanilla bean or extract, this classic homemade sauce strikes the perfect balance between decadence and lightness. The recipe combines essential French culinary techniques, like tempering egg yolks for a silky-smooth texture, and gently cooking the custard until it’s irresistibly spoonable. Perfect for drizzling over cakes, puddings, fresh fruit, or even pancakes, this versatile sauce is a must-have in your dessert repertoire. Serve it warm or chilled, and enjoy its sophisticated flavor and creamy consistency—true comfort in every spoonful.
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Recipe Information
Ingredients
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 0.5 cups Granulated sugar
- 4 Egg yolks
- 1 Vanilla bean (or vanilla extract)
- 0.125 teaspoons Salt
Instructions
In a medium saucepan, combine the whole milk and heavy cream.
If using a vanilla bean, slice it lengthwise and scrape out the seeds using the back of a knife. Add both the seeds and the pod to the milk mixture.
Place the saucepan over medium heat and slowly bring the mixture to a simmer, stirring occasionally. Do not let it boil. Remove from heat once it starts to steam and tiny bubbles form around the edges.
In a separate bowl, whisk together the granulated sugar, egg yolks, and salt until the mixture becomes pale and slightly thickened.
Gradually temper the egg yolk mixture by slowly pouring in the hot milk mixture in a thin stream while whisking continuously. This prevents the eggs from curdling.
Once fully incorporated, pour the mixture back into the saucepan and return to medium-low heat.
Cook the custard, stirring constantly with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon. This should take about 5–7 minutes. Do not let the mixture boil.
Remove the saucepan from the heat and strain the custard through a fine-mesh sieve into a clean bowl to ensure a smooth texture. Discard any solids and the vanilla pod.
If using vanilla extract instead of a vanilla bean, stir it in now.
Allow the custard sauce to cool slightly before serving, or cover it with plastic wrap (pressing it directly onto the surface to prevent a skin from forming) and refrigerate for up to 3 days. Serve warm or chilled.
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 87 mg | 4% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 20.8 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 107 mg | 8% | |
| Iron | 0.3 mg | 1% | |
| Potassium | 120 mg | 3% | |
*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.
