Vanilla Bean Custard Sauce

Vanilla Bean Custard Sauce in a white bowl on marble with vanilla beans and towel – FoodForYourGood.com — Smooth and silky Vanilla Bean Custard Sauce, the perfect finishing touch for cakes, pies, and fruit.

Vanilla Bean Custard Sauce is the kind of recipe that transforms desserts into something unforgettable. From a warm drizzle over apple pie to a chilled pour on fresh berries, this sauce adds a touch of sophistication to every bite. Smooth, creamy, and infused with real vanilla, it’s one of those kitchen staples that every cooking enthusiast should know how to make.

What makes this custard sauce so special is its balance of rich creaminess and delicate vanilla aroma. The technique is straightforward, yet the result feels luxurious and elegant. By gently tempering the eggs and cooking slowly, you get a sauce that’s velvety without ever turning grainy.

Interestingly, versions of custard sauce trace back to medieval Europe, where cooks flavored it with honey and spices. Over time, vanilla became the star, and the modern custard sauce was born. Today, it’s known as “crème anglaise” in French cuisine and is beloved worldwide.

This recipe is approachable, indulgent, and perfect for elevating your favorite desserts.

Recipe Yield: 6 servings

INGREDIENTS

2 cup whole milk
1 cup heavy cream
1 vanilla bean, split and seeds scraped (or 2 tsp pure vanilla extract)
6 large egg yolks
½ cup sugar
1 tbsp cornstarch
Pinch of salt

INSTRUCTIONS

1. Heat the base:
In a medium saucepan, combine milk, cream, vanilla bean seeds and pod (or extract later), and salt. Warm over medium heat until steaming but not boiling. Remove from heat and let vanilla infuse for 10 minutes.

2. Whisk the yolks:
In a mixing bowl, whisk together egg yolks, sugar, and cornstarch until pale and slightly thickened. This step helps create a smooth custard texture.

3. Temper the eggs:
Slowly pour half of the hot milk mixture into the yolk mixture while whisking constantly. This gradual step prevents curdling.

4. Cook the custard:
Return the tempered mixture back into the saucepan with the remaining milk. Place over low heat and stir constantly with a wooden spoon until sauce thickens enough to coat the back of the spoon, about 6–8 minutes. Do not let it boil.

5. Finish and strain:
Remove from heat, discard the vanilla pod, and if desired, strain sauce through a fine sieve for a silky-smooth finish. If using vanilla extract instead of a bean, stir it in now.

6. Cool and serve:
Transfer custard sauce to a bowl. Press plastic wrap directly onto the surface to prevent a skin. Serve warm or chilled over cakes, pies, or fruit.

HELPFUL TIPS TO PERFECT THIS RECIPE

Whisk Constantly: Continuous whisking prevents lumps and ensures the custard thickens evenly without curdling.
Use Gentle Heat: Low and slow cooking is key; if the mixture boils, the eggs may scramble and ruin the sauce.
Strain for Smoothness: Always pass the custard through a fine mesh sieve for the silkiest, restaurant-quality texture.

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