Custard Sauce Recipes

VANILLA CUSTARD SAUCE

Steps:

• Prepare an ice-water bath; set aside.
• In a medium bowl, whisk together egg yolks, sugar, and salt until well combined.
• Pour milk into a heavy-bottomed, nonreactive saucepan. If using the vanilla bean, scrape seeds from pod halves into the milk using the tip of a knife. Add pod halves. Place over medium heat until small bubbles appear around the edges of the pan.
• Remove from heat and slowly pour milk mixture into egg mixture, whisking constantly. Pour mixture back into the saucepan and cook over medium-low heat, stirring constantly with a spatula, until slightly thickened and coats the back of the spatula, about 5 minutes. Pour into a medium bowl and set bowl in ice water bath. Let cool to room temperature, stirring occasionally. Stir in vanilla extract, if using.
• Pour custard through a fine-mesh sieve into another bowl, cover, and refrigerate until serving.

RICH VANILLA CUSTARD SAUCE

Steps:

• Gather the ingredients.
• In a medium saucepan, combine the brown sugar, flour, nutmeg or cinnamon, the egg, melted butter, milk, and salt. Whisk until well blended and then place the pan over medium heat.
• Cook, whisking constantly​ until the mixture has thickened and coats the back of the spoon. To test, dip a spoon in the thickened mixture and turn it over. Run a finger down the back of a spoon. If the mixture does not run into the path your finger made, the sauce is done.
• Place a mesh sieve over a bowl and strain the sauce through it. Stir the vanilla extract into the sauce and refrigerate, covered, until serving time.
• Serve and enjoy. 

CUSTARD SAUCE

Steps:

• In a heavy saucepan over low heat, cook and stir milk and sugar until sugar is dissolved. Remove from the heat. Stir in a small amount of hot milk mixture into eggs; return all to the pan, stirring constantly. Cook and stir until mixture reaches 160° or is thick enough to coat a metal spoon., Remove from the heat; stir in vanilla. Cool to room temperature, stirring several times. Transfer to a bowl; press a piece of waxed paper or plastic wrap on top of custard. Refrigerate. Serve over gingerbread or pound cake.

CUSTARD SAUCE

Steps:

• Combine all ingredients, except vanilla, in a heavy pot.
• Cook, over medium heat, stirring constantly, until mixture thickens& will coat the back of a spoon.
• Remove from heat.
• Stir in vanilla& refrigerate in a covered container.

SIMPLE CUSTARD

Steps:

• Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
• Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
• Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

CLASSIC CUSTARD SAUCE

Steps:

• In the bottom of a double boiler, bring one inch of water (water must not touch top pan) to simmer over medium heat.
• In the top of a double boiler, beat together egg yolks, sugar, and salt until thick and light-colored. Gradually add half-and-half.
• Heat, stirring constantly, until mixture is somewhat thickened and coats a spoon. (Mixture must not come to a boil or it will curdle.).
• Remove from heat; add sherry or brandy or vanilla. Chill.

CUSTARD SAUCE

Steps:

• Fill a large bowl with ice and water; set aside. Place milk and cream in a saucepan; bring to a boil over medium-high heat.
• Combine egg yolks and sugar in a medium bowl, and whisk until pale yellow. Pour half of hot milk mixture into egg-yolk mixture, whisking constantly. Return to pot with remaining milk mixture, and cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon.
• Remove from heat; pour through a very fine strainer into a bowl set over the ice bath. Allow to cool, stirring occasionally. Store in an airtight container up to 2 days in the refrigerator, until ready to use.

DESSERT CUSTARD SAUCE

Steps:

• In a small bowl, beat 1 cup milk and pudding mix on medium speed for 2 minutes. Add the cream, sugar, vanilla and remaining milk; beat on low speed for 2 minutes., Transfer to a pitcher; refrigerate 1-2 hours before serving.

CUSTARD SAUCE

Steps:

• Bring milk with zest to a simmer in a small heavy saucepan over moderate heat. Remove from heat and let stand, covered, 20 minutes.
• Whisk together yolks, sugar, and a pinch of salt. Whisk in milk with zest, then transfer mixture to cleaned saucepan.
• Cook over moderate heat, stirring constantly, until custard thickens enough to coat back of a wooden spoon (170°F on an instant-read thermometer). Immediately pour through a fine sieve into a bowl. Discard zest and stir in vanilla. Cool to room temperature, stirring occasionally. Chill custard, its surface covered with wax paper (to prevent a skin from forming), until cold, at least 1 hour.

VANILLA CUSTARD SAUCE

Steps:

• Bring milk and sugar to a simmer in a saucepan without stirring. Whisk yolks in a bowl until blended, then gradually whisk in hot milk mixture. Return to saucepan and cook over moderate heat, stirring constantly, until sauce thickens enough to coat back of a wooden spoon and registers 170°F. on an instant-read thermometer.
• Immediately pour sauce through a fine sieve into a metal bowl and place bowl in a large bowl of ice and cold water. Stir in vanilla and whisk custard occasionally until cool, then cover surface with a piece of wax paper to prevent a skin from forming.
• Chill until cold.

HOMEMADE CUSTARD

Steps:

• Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.
• Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon (see Steps 1 and 2, for stirring tips) until the custard is thickened, but before any lumps form. Eat hot or cold.