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.
- 500 ml full cream milk
- 2 medium eggs
- 2 tbsp plain flour all-purpose flour
- 30 g caster sugar superfine sugar
- 1/4 tsp vanilla extract
- 15 g unsalted butter
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.
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.
Calories: 119kcalCarbohydrates: 11gProtein: 5gFat: 6gSaturated Fat: 3gCholesterol: 68mgSodium: 57mgPotassium: 130mgFiber: 1gSugar: 9gVitamin A: 277IUCalcium: 102mgIron: 1mg
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