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Home > Recipes > Sauces > Vanilla Custard Sauce

Vanilla Custard Sauce

Submitted by: John Albert

Date submitted: 26 June 2012 at 13:25:07

Cover Recipe: "Vanilla Custard Sauce."

Vanilla Custard Sauce

Total Time:

30 minutes

Originaly Yeild:

4 servings




100 g,  half-and-half cream

4  egg yolks

4 oz,  sugar

1 tbsp,  cornstarch

1 tbsp,  vanilla


  1. In a heavy-bottomed saucepan, scald half-and-half. Meanwhile, in a medium bowl, beat the sugar and egg yolks until they are pale yellow and have thickened to the ribbon stage.
  2. At this stage, add cornstarch, stirring until smooth, and then add the vanilla.
  3. Very gradually add the half-and-half to the egg mixture and return to low heat, whisking until mixture coats the back of a spoon.
  4. Remove from heat and strain into a container. Place in an ice bath until cold. Refrigerate, covered, up to two days and then serve.

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