Ingredients for Custard Sauce
- Sugar
- Half And Half
- Egg Yolk
- Cornstarch
- Salt
- Vanilla Extract
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How to Make Custard Sauce
- In a heavy-bottomed saucepan, whisk together 2 cups whole milk, 1/2 cup granulated sugar, 1/4 cup cornstarch, and a pinch of salt until the cornstarch is fully dissolved.
- Cook over medium heat, whisking constantly, until the mixture thickens significantly and coats the back of a spoon (about 8-10 minutes). The mixture should be smooth and creamy.
- Remove from heat and stir in 1 teaspoon pure vanilla extract.
- Pour the custard through a fine-mesh sieve into a bowl to remove any lumps. This step is optional but ensures a perfectly smooth sauce.
- Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate for at least 2 hours to allow the flavors to meld and the sauce to fully chill. Serve cold over your favorite puddings, cakes, or fruit.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
103g
Fat
105g
Carbs
14g