Vanilla Custard Sauce

"This is a recipe from Bon Appetit, October 1998, one that is so delicious that it needs no tweaking...the combination of these simple ingredients creates perfect kitchen alchemy. Decadent in the extreme, save it for those special occasions when you really want to WOW. One of the many reviews on that site used two capfuls of pure vanilla extract instead of the vanilla bean, but since I used a vanilla bean I can not vouch for this substitution."
 
Download
photo by stormylee photo by stormylee
photo by stormylee
Ready In:
15mins
Ingredients:
4
Yields:
2 1/2 cups
Serves:
8
Advertisement

ingredients

  • 2 cups whipping cream
  • 1 vanilla bean, split lengthwise
  • 4 large egg yolks
  • 6 tablespoons sugar
Advertisement

directions

  • Place whipping cream in heavy medium saucepan.
  • Scrape in seeds from vanilla bean: add pod.
  • Bring cream to a simmer.
  • Whisk egg yolks and sugar in medium metal bowl to blend.
  • Gradually whisk in hot cream mixture.
  • Return mixture to saucepan and stir over medium-low heat until custard thickens and finger leave path when drawn across the back of a spoon, about 4 minutes (DO NOT BOIL).
  • Strain.
  • Cover and refrigerate custard sauce until cold, about 3 hours.
  • Can be prepared 1 day ahead. Keep refrigerated.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Very good. Eaten over fruit for breakfast. I used Carnation evaporated milk to be corn free, an alcohol free vanilla from the health food shop (4 pretty small cap full's), plus the rest of the ingredients. Made for Please Review My Recipe ~ ~ ~ from March 10 -
     
  2. I added 1/2 tsp. of vanilla extract at the end, instead of using the bean. This was fantastic--spooned over bowls of ordinary grocery store berries (I used blueberries, raspberries and blackberries, along with a few strawberries), it made a sensationally yummy dessert. I will definitely make this a regular dessert item for company and family dinners. I can imagine this over apple pie, too.
     
  3. Decadently delicious vanilla custard! Why did I ever buy the commercial stuff?? This is sooo much better and easy to make to boot! Also makes a lot - I served this with strawberry-rhubarb coffee cake for guests and have plenty of leftovers that I can keep, er, sampling by the spoonful... Thank you very much for sharing the recipe!
     
  4. I reviewed this recipe on 8/15/10 for PRMR but it seems to have disappeared. I discovered the discrepancy because I was searching through my reviews searching for the recipe to make it again because it is soooooo good. So, here is my review: I made as directed but used vanilla bean paste in place of the vanilla bean (since I made this 5 months ago I can't remember for certain but I believe I used 1 teaspoon). We enjoyed the custard sauce over fresh raspberries....Yum! This would also be an excellent base for vanilla ice cream.
     
  5. Great sauce, I used it for some fresh strawberries as a dipping sauce, and a topping for some pound cake, that I bought at the store. I did use the vanilla extract. I can think of more great uses for this too. Made for PRMR tag.
     
Advertisement

Tweaks

  1. I reviewed this recipe on 8/15/10 for PRMR but it seems to have disappeared. I discovered the discrepancy because I was searching through my reviews searching for the recipe to make it again because it is soooooo good. So, here is my review: I made as directed but used vanilla bean paste in place of the vanilla bean (since I made this 5 months ago I can't remember for certain but I believe I used 1 teaspoon). We enjoyed the custard sauce over fresh raspberries....Yum! This would also be an excellent base for vanilla ice cream.
     

RECIPE SUBMITTED BY

<p>For someone as outgoing as I am, it is astounding that I have been unable to do something as seemingly simple as filling out my home page, so consider this draft one...(or would that be daft one??)... <br /> <br />I am blessed to live an ordinary life, have family that I dearly love, get great reward from volunteer work, and have the luxury of indulging in far too much time cooking and reading about food. I am a retired nurse and have been married to a really wonderful man for 37 years. I am a happy person, and my life is very satisfying, but somehow I can't translate the essence of ME into words, as some on Zaar have done so well. <br />I particularly enjoy reading reviews, and the Q&amp;A forum for all the expert and generous advice that the members share. <br />Since joining Zaar, I rarely use my extensive cookbook library...this is one terrific site. <br /> <br /><img src=http://www.satsleuth.com/cooking/Swap14.JPG alt= /></p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes