Description
A smooth, creamy vanilla‑custard sauce perfect for drizzling over cakes, puddings, fruit or bread pudding.
Ingredients
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 vanilla bean (split & scraped) or 1 tablespoon pure vanilla extract
- 1/4 cup granulated sugar
- 2 large egg yolks
- 3 teaspoons cornstarch
- a pinch of salt
Instructions
- In a bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth.
- In a saucepan, combine the milk, heavy cream, and vanilla bean (if using bean) and heat over medium heat until just simmering—don’t let it boil. If using vanilla extract, you can add later. :contentReference[oaicite:0]{index=0}
- If using a vanilla bean, remove the pod. Temper the egg mixture by slowly pouring about ½ cup of the hot milk mixture into the bowl with the yolks, whisking constantly. :contentReference[oaicite:1]{index=1}
- Pour the tempered egg mixture back into the saucepan with the rest of the hot milk, whisking constantly. Cook over low to medium‑low heat, stirring until the sauce thickens enough to coat the back of a spoon. Do not let it boil. :contentReference[oaicite:2]{index=2}
- Remove from heat, stir in vanilla extract (if you didn’t use a bean), and strain the sauce through a fine mesh sieve for smoothness. :contentReference[oaicite:3]{index=3}
- Serve warm or chill. If chilling, cover surface with plastic wrap to prevent a skin forming. Reheat gently before using, if desired. :contentReference[oaicite:4]{index=4}
Notes
- If you don’t have heavy cream, you can use all milk, but sauce will be a bit lighter.
- Using vanilla bean gives a more aromatic, richer vanilla flavour vs extract.
- Stir constantly and cook slowly—if temperature gets too high, the eggs can curdle.
- Sauce will thicken more as it cools; adjust consistency while hot if needed.
- Store in fridge up to 2‑3 days; warm gently before serving. :contentReference[oaicite:5]{index=5}
Nutrition
- Serving Size: 1/4 cup
- Calories: ~150 kcal
- Sugar: ~12 g
- Sodium: ~40 mg
- Fat: ~8 g
- Saturated Fat: ~5 g
- Unsaturated Fat: ~2‑3 g
- Trans Fat: 0 g
- Carbohydrates: ~15 g
- Fiber: 0 g
- Protein: ~3 g
- Cholesterol: ~95 mg