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Proper Custard Sauce Recipe

User Rating 5 Star Rating (1 Review)

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Bowl of bread and butter pudding with custard cream sauce
Cultura/BRETT STEVENS/Riser/Getty Images
Custard, the perfect partner for British puddings and desserts. Custard sauce, as it is also known, is so easy to make - just look at the custard recipe below - so there's no need to ever buy a jar or packet again.

Don't be confused by pastry cream which is a similar recipe to custard sauce. Pastry cream is much thicker and is used in patisserie making, it is not a pouring sauce like custard.

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients:

  • 5 fl oz/150ml milk
  • 8½ fl oz/250ml heavy/double cream
  • 50g fine/cater sugar
  • 6 large egg yolks
  • 1 vanilla pod, split and seeds removed

Preparation:

  • In a heavy bottomed saucepan place the milk and cream and one tsp of the sugar, bring to a gentle simmer, once simmering, turn the heat to its lowest.
  • In a large heat proof bowl, place the sugar and the egg yolks and with a hand whisk, whisk until light, creamy and paler in colour.
  • Slowly, whilst still whisking, pour the warmed milk into the egg mixture.
  • Strain the custard sauce through a fine sieve, back into the saucepan, add the seeds from the vanilla pod. Over a low heat, stir constantly and gradually the custard will thicken. Do not speed this process up or you run the risk of the sauce curdling, and even worse burning.
  • Finally, once thickened, remove from the heat and pass through a sieve again.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Easy & not particular, Member stevep42

Okay, so I accidentally boiled the milk & cream a little, I weighed out regular sugar, rather than fine sugar, used 1 tsp. pure vanilla extract rather than the bean, and it still turned out very, very tasty. Takes a little time to cook slowly, maybe 15-20 minutes stirring--wasn't sure whether this should have been gentle stirring or more aggressive, so did a little of both. Didn't seem very thick, but I cooked it to about 180 deg. F, and it ended up thickening some while standing, after straining. Still very pourable, but with good body. Really good!

6 out of 6 people found this helpful.

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