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    You are in: Home / Dessert / Vanilla Custard Sauce Recipe
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    Vanilla Custard Sauce

    Vanilla Custard Sauce. Photo by stormylee

    1/1 Photo of Vanilla Custard Sauce

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Sweet Baboo's Note:

    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.

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    Serves: 8



    Units: US | Metric

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


    1. 1
      Place whipping cream in heavy medium saucepan.
    2. 2
      Scrape in seeds from vanilla bean: add pod.
    3. 3
      Bring cream to a simmer.
    4. 4
      Whisk egg yolks and sugar in medium metal bowl to blend.
    5. 5
      Gradually whisk in hot cream mixture.
    6. 6
      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).
    7. 7
    8. 8
      Cover and refrigerate custard sauce until cold, about 3 hours.
    9. 9
      Can be prepared 1 day ahead. Keep refrigerated.

    Ratings & Reviews:

    • on August 09, 2011


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 29, 2011


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 12, 2011


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Vanilla Custard Sauce

    Serving Size: 1 (77 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 269.2
    Calories from Fat 218
    Total Fat 24.2 g
    Saturated Fat 14.5 g
    Cholesterol 173.7 mg
    Sodium 26.7 mg
    Total Carbohydrate 11.4 g
    Dietary Fiber 0.0 g
    Sugars 9.5 g
    Protein 2.5 g

    The following items or measurements are not included:

    vanilla beans

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