Classic English Custard Sauce
A classic English custard sauce, this recipe is an essential accompaniment for British pies and puddings.
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Instructions
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In a saucepan, combine cream, milk, and 1 teaspoon of sugar; simmer gently over medium heat, then reduce to the lowest setting.
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In a heatproof bowl, whip the remaining sugar and egg yolks until light and pale.
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Slowly whisk the warmed milk mixture into the egg yolks constantly to temper and prevent curdling.
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Strain the mixture through a fine sieve.
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Return the strained mixture to the saucepan, add vanilla bean seeds, and cook over low-medium heat, stirring continuously, until it thickens to 160-170 F and coats the back of a spoon.
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Once thickened, remove from heat and strain a second time.