Sauces · ALWAYS FREE
Vanilla custard sauce
A chilled, pourable yolk-and-milk custard flavored with vanilla and cooked gently on the stovetop.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Set a clean heatproof bowl inside a larger bowl of ice water for cooling; the bath water is not an ingredient. Put a thermometer, flexible spatula and fine sieve nearby. Warm milk in a small heavy saucepan over medium-low heat until steaming, not boiling.
- Whisk yolks and sugar together in a bowl until combined. Slowly whisk in about half the warm milk, then return this mixture and the remaining milk to the saucepan.
- Cook over low heat, stirring continuously across the base and into the corners, until the sauce coats the spatula and reaches 180 F / 82 C, about 5-8 minutes. Do not boil or exceed 185 F / 85 C. Remove from heat immediately and stir in vanilla.
- Pour through the sieve into the bowl over ice water. Stir the custard for 15-20 minutes, keeping bath water out, until well cooled. Cover and refrigerate for at least 2 hours and until 40 F / 4 C or colder before serving.
- Stir gently and divide the complete chilled batch into six equal portions. The 180-minute total includes cooking, ice-bath cooling and refrigeration; extend chilling if needed. Keep refrigerated, use within 3-4 days and return to refrigeration within 2 hours of serving.
Estimated nutrition
Per serving · 1 of 6- Calories
- 102 kcal
- Protein
- 3.6 g
- Total carbohydrate
- 10.4 g
- Total fat
- 5 g
- Total sugars
- 10.2 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All milk, yolk, sugar and extract divided by six; final sauce volume and finished mass not measured. Contains milk and egg. Gluten-Free label depends on extract and ingredient labels and cross-contact checks; no allergen-safety promise.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Vanilla custard sauce: whole milk; raw egg yolks without whites or shells; granulated sugar; vanilla extract. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Gluten-Free: Complete ingredient review of Vanilla custard sauce: whole milk; raw egg yolks without whites or shells; granulated sugar; vanilla extract. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
