This recipe for vanilla custard sauce is from Emily Luchetti's "Classic Stars Desserts." Use it to make Pear Charlotte.

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Recipe Summary

Yield:
Makes about 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare an ice-water bath; set aside.

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  • In a medium bowl, whisk together egg yolks, sugar, and salt until well combined.

  • Pour milk into a heavy-bottomed, nonreactive saucepan. If using the vanilla bean, scrape seeds from pod halves into the milk using the tip of a knife. Add pod halves. Place over medium heat until small bubbles appear around the edges of the pan.

  • Remove from heat and slowly pour milk mixture into egg mixture, whisking constantly. Pour mixture back into the saucepan and cook over medium-low heat, stirring constantly with a spatula, until slightly thickened and coats the back of the spatula, about 5 minutes. Pour into a medium bowl and set bowl in ice water bath. Let cool to room temperature, stirring occasionally. Stir in vanilla extract, if using.

  • Pour custard through a fine-mesh sieve into another bowl, cover, and refrigerate until serving.

Reviews (1)

31 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 14
  • 2 star values: 6
  • 1 star values: 2
Rating: 1 stars
08/18/2018
I've already tried to make this sauce twice and had the same result. The sauce breaks the moment it starts boiling, less than 5 minutes at low temperature. Is there any way to avoid that? Thanks!