Rich Custard Sauce

2 users rated this recipe an average rating of 1.5
  • Makes: 10 servings
  • Serving Size: 1/4 cup
  • Yields: 2-1/2 cups
  • Prep: 20 mins
  • Chill: 2 hrs
Rate me!

Rich Custard Sauce
cup milk
vanilla bean, twisted to bruise and release essence, but not split
cup plus 2 tablespoons granulated sugar
cup whipping cream
teaspoons vanilla extract
teaspoon salt
  1. Heat the milk and vanilla bean in a medium-sized nonreactive saucepan to just below the boiling point. Remove from the heat, and allow to sit, covered, for 10 minutes to allow the vanilla bean to infuse the milk.
  2. While the milk is seeping, whisk together the egg yolks and sugar. Remove the vanilla bean, and slowly whisk the hot milk into the sugar-and-egg-yolk mixture. Transfer back to the saucepan, and return the pan to the stove. Cook over medium heat, stirring constantly, until the custard coats the back of the spoon. At no time should the custard reach a simmer or boil. Remove from the heat, and stir in the cup of whipping cream. Pour through a fine-mesh strainer, and stir in the vanilla and salt.
  3. Cool slightly; cover and chill.
Nutrition Facts (Rich Custard Sauce)
    Per serving:
  • 148 kcal cal.,
  • 11 g fat
  • (6 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 119 mg chol.,
  • 81 mg sodium,
  • 10 g carb.,
  • 9 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment: