Ingredients for Real Custard Sauce
- Whole Milk
- Vanilla Bean
- 4 large egg yolks
- Caster Sugar
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How to Make Real Custard Sauce
- Reserve 3 tablespoons of the milk and set aside.
- Pour the remaining milk (approximately 2 cups) into a medium saucepan and add the vanilla pod.
- Heat the milk over medium heat, bringing it almost to a boil. Do not let it boil.
- Remove from the heat and let stand for 15 minutes to infuse the milk with the vanilla flavor. Remove the vanilla pod.
- In a separate bowl, whisk together 4 large egg yolks and 1/2 cup granulated sugar until pale and thick.
- Gradually whisk in the reserved 3 tablespoons of milk into the egg yolk mixture to temper the eggs.
- Slowly pour the warm vanilla milk into the egg yolk mixture, whisking constantly to prevent scrambling.
- Strain the mixture through a fine-mesh sieve into a heavy-bottomed saucepan to remove any lumps.
- Cook the custard over low heat, stirring constantly with a spatula, until it thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
- Pour the custard into a cold bowl or jug. Cover the surface with plastic wrap to prevent a skin from forming.
- Serve warm or cold. The custard will thicken further as it cools.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
40g
Fat
14g
Carbs
3g
