Classic Vanilla Custard Sauce (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 vanilla bean (or 1 tsp vanilla bean paste or extract)
02 -
1 cup / 250ml heavy / thickened cream
03 -
1/4 cup / 65 ml milk (whole or reduced fat, not zero fat)
04 -
3 egg yolks
05 -
1/4 cup / 50g white sugar, preferably caster / superfine
# Instructions:
01 -
Using a small knife, cut a slit down the length of the vanilla bean then scrape out seeds.
02 -
Place cream, milk and vanilla seeds + vanilla bean into a small saucepan over medium heat. When it just comes to simmer, remove and cool for 5 minutes.
03 -
Meanwhile, place yolks and sugar in a bowl. Whisk for 2 minutes until it becomes a bit pale.
04 -
Remove vanilla pod from milk and discard (or save for other uses, see notes).
05 -
While whisking, SLOWLY pour milk into the eggs. Then pour it back into the saucepan.
06 -
Return to low heat (can use medium low if on electric). Whisk regularly for first 3 minutes, then pretty much constantly for the next 5 minutes, or until the custard coats the back of a spoon. You should be able to draw a path.
07 -
Remove from heat. Optional: strain to make extra silky smooth.
08 -
Custard will thicken slightly more as it cools to room temperature. Serve warm or chilled.
# Notes:
01 -
This is a beautiful, classic pouring custard recipe, made the proper way with just egg as a thickener - no cornflour.
02 -
The recipe makes 1 1/3 cups of Custard which is enough for 4-5 servings. It's quite rich so a little goes a long way!
03 -
Keeps for 3 days in the refrigerator. Do not freeze.
04 -
To make the most of your vanilla bean, rinse then dry the used bean. Then pop it in a jar of white sugar to make vanilla infused sugar.
05 -
Serve with desserts, over fruit, pancakes, waffles, or bread & butter pudding.