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Easy Vanilla Custard Sauce
A creamy vanilla egg custard sauce that is ideal to serve warm with comforting desserts. Or serve chilled in a trifle.
Equipment
- weighing scales
- Measuring spoons
- jug
- Medium saucepan
- whisk
- medium bowl
- wooden spoon
- Sieve
Ingredients
- 500 millilitres full cream milk
- 2 medium eggs
- 2 tablespoon plain flour all-purpose flour
- 30 grams caster sugar superfine sugar
- 1/4 teaspoon vanilla extract
- 15 grams unsalted butter
Instructions
- Put the milk into the pan and heat gently until just under boiling point.
- Mix together the sugar and flour.
- Beat the eggs and add the flour and sugar mixtures to make a smooth paste.
- Pour on the warm milk whisking all the time.
- Strain the milk through the sieve into a clean pan.
- Heat through over a low heat until the sauce thickens and coats the back of a spoon. DO NOT ALLOW IT TO BOIL.
- Once thickened take the pan off the heat and stir in the vanilla extract and butter.
- If using immediately, pour into a serving jug.
Notes
If you are making the Easy Vanilla Custard Sauce ahead of time, or plan to chill it for a cold dessert, then place either a piece of plastic wrap or a damp piece of baking parchment, on top of the custard in the bowl or jug. This will stop a skin from forming.
You can gently reheat the custard sauce but you may have to sieve it again to remove any tiny pieces of protein (egg) that form.
Nutrition
Calories: 119kcalCarbohydrates: 11gProtein: 5gFat: 6gSaturated Fat: 3gCholesterol: 68mgSodium: 57mgPotassium: 130mgFiber: 1gSugar: 9gVitamin A: 277IUCalcium: 102mgIron: 1mg