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pouring custard onto bowl of crumble

Easy Vanilla Custard Sauce

Janice Pattie
A creamy vanilla egg custard sauce that is ideal to serve warm with comforting desserts. Or serve chilled in a trifle.
5 from 6 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert, sauce
Cuisine British, Scottish
Servings 6
Calories 119 kcal


  • weighing scales
  • Measuring spoons
  • jug
  • Medium saucepan
  • whisk
  • medium bowl
  • wooden spoon
  • Sieve


  • 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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