Food & Cooking Recipes Dessert & Treats Recipes Vanilla Custard Sauce 3.2 (31) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 7, 2017 Print Share Share Tweet Pin Email Yield: Makes about 1 1/2 cups This recipe for vanilla custard sauce is from Emily Luchetti's "Classic Stars Desserts." Use it to make Pear Charlotte. Ingredients 4 large egg yolks 3 tablespoons granulated sugar Pinch of coarse salt 1 ½ cups milk 1 piece (1 inch long) vanilla bean, split lengthwise, or ½ teaspoon pure vanilla extract Directions Prepare an ice-water bath; set aside. 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. Print