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 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Course Dessert, sauce
Cuisine British, Scottish
Servings 6
Calories 119kcal
Equipment
weighing scales
Measuring spoons
jug
Medium saucepan
whisk
medium bowl
wooden spoon
Sieve
Ingredients
500millilitresfull cream milk
2medium eggs
2tablespoonplain flourall-purpose flour
30gramscaster sugarsuperfine sugar
1/4teaspoonvanilla extract
15gramsunsalted 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.