Custard Sauce

8
Servings
2m
Prep Time
12-15m
Cook Time
14m
Ready In


"This recipe is actually part of a larger recipe I found @ realsimpledotcom, but the sauce part of the recipe "called to me". Unless a frosting is truly special, I favor eating baked goods plain or lightly dusted w/powdered sugar (or glazed). BUT these options have fairly limited uses. However, there's another option that has even greater appeal, mainly because it's versatile & ideal for so many things. A custard sauce can be served warm or cold. It's easily portable & can be used to top fresh fruit, cake or other baked goods, bread pudding, etc. You can also chg the flavor profile of a custard sauce w/the use of extracts like vanilla (used here), banana, butterscotch, cinnamon, coconut, coffee, maple, mint, peppermint, strawberry, etc. Try 1 of them & ENJOY!"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (93.6 g)
  • Calories 159.9
  • Total Fat - 3.5 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 83.2 mg
  • Sodium - 78.5 mg
  • Total Carbohydrate - 27.6 g
  • Dietary Fiber - 0 g
  • Sugars - 27.5 g
  • Protein - 4.1 g
  • Calcium - 65 mg
  • Iron - 0.4 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Heat the milk in a saucepan over med heat until small bubbles begin to form.

Step 2

In a bowl, whisk sugar & eggs & slowly pour in the milk, whisking constantly. Pour the mixture back into the pan & cook over low heat (stirring constantly) until the sauce thickens (about 10 min). Do not let the sauce boil or it will curdle.

Step 3

Remove from heat & stir in 1 tbsp vanilla.

Step 4

Pour the sauce into a metal bowl. Then place the bowl in a pan of ice water to chill.

Tips & Variations


  • No special items are required

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