VANILLA CUSTARD SAUCE RECIPE RECIPES

Name: Vanilla Custard Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 3/4 cups
Ingredients: 1 1/2 cups half-and-half; 1 vanilla bean, split lengthwise; 6 large egg yolks; 1/3 cup sugar

VANILLA CUSTARD SAUCE RECIPE - FOOD.COM

Vanilla Custard Sauce Recipe - Food.com image

A simple and delicious custard sauce to serve over cake, fresh fruit, pie or anything else that could use some dressing up! Note - the cooking time does not include 30 minutes to steep the vanilla bean in the custard or cooling time.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 1 3/4 cups

Number Of Ingredients 4

Ingredients

1 1/2 cups half-and-half
1 vanilla bean, split lengthwise
6 large egg yolks
1/3 cup sugar

Steps:

Place half and half in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat, cover, and let steep 30 minutes.
Whisk yolks and sugar in medium bowl until thick. Whisk half and half with vanilla bean into yolk mixture 1 TBLS at a time until the eggs warm up to prevent cooking. Return mixture to same saucepan. Stir custard over low heat until thickened enough to leave path on back of spoon when finger is drawn across, about 6 minutes (do not boil). Pour into bowl. Chill uncovered until cold, about 2 hours. Then cover and chill until you use it, can be made 1 day ahead. Cover; chill. Remove vanilla bean before using - you can rinse dry it and add it to a jar of sugar for vanilla sugar.
Note - some people like warm custard sauce over cake - just cool to your prefered temp and frig any leftovers.

Nutrition Facts : Calories 604.6, FatContent 39.3, SaturatedFatContent 20.4, CholesterolContent 709.1, SodiumContent 113.4, CarbohydrateContent 49.1, FiberContent 0, SugarContent 38.6, ProteinContent 15.4

VANILLA CUSTARD SAUCE RECIPE - DESSERT.FOOD.COM

Vanilla Custard Sauce Recipe - Dessert.Food.com image

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.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2 1/2 cups, 8 serving(s)

Number Of Ingredients 4

Ingredients

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

Steps:

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

Nutrition Facts : Calories 269.2, FatContent 24.3, SaturatedFatContent 14.5, CholesterolContent 173.7, SodiumContent 26.8, CarbohydrateContent 11.4, FiberContent 0, SugarContent 9.5, ProteinContent 2.6

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