Vanilla Sauce

🛒Ingredients (Grocery List)

  • 2 cups Milk

  • 1 tbsp Vanilla Sugar or 1 Vanilla Bean, seeds scraped

  • Pinch of Salt

  • 4 or 5 large Egg Yolks

  • 1/2 cup Sugar


🍴Serves: 4

⏰Prep Time: 5 min

⏱️Cook Time: 15 min

❄️Chilling Time: 3 hours


🥣Instructions

1. In a large saucepan, bring the Milk to a bare simmer with the Vanilla Sugar or Vanilla Seeds and Salt.

2. Meanwhile, in a bowl, beat the Egg Yolks with the Sugar until thick and light. Whisk in haft the hot Milk. Cover over low heat, stirring constantly with a wooden spoon, until the custard thickens slightly. Remove the pan from the heat and let the custard cool slightly. Scrape into a bowl, cover, and refrigerate until cold, about 3 hours. Serve very cold.


💡Tips

  • If you whisk a teaspoon of Potato Starch into the Milk in Step 1, your sauce won’t curdle.

  • Your custard is perfectly cooked when you can draw a finger across the back of the spoon, and it leaves a clear trail.

  • You can get away with adding only 2 or 3 Egg Yolks. Instead, push the flavoring a little, adding more Vanilla or finely grated Lemon zest.

  • Do not let the custard boil or it will curdle. If it does curdle, try removing the pan from the heat immediately and beating it with a whisk.

  • For more Vanilla flavor, add a Vanilla Bean and the seeds to the Milk in Step 1. Remove the Vanilla Bean before serving.

  • Custard sauce can be flavored many ways: with finely grated Lemon Zest, Caramel Sauce, or 1 teaspoon instant Coffee, for example.

  • The sauce can be chilled more quickly: Set the bowl in a larger bowl of Ice Water. Cover and refrigerate.