Vanilla Custard Sauce

In Chile, wine-flavored meringue is traditionally served with a custard sauce that is made with the leftover egg yolks.


Slideshow: Beautiful Desserts


  • Servings: MAKES 1 2/3 CUPS

Related Video

More Videos
Frozen Whipped Cream


  • 1 cup milk
  • 1/2 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 3 large egg yolks
  • 1/2 cup sugar

How to make this recipe

  1. In a small saucepan, heat the milk and cream with the vanilla. In a large bowl, whisk the egg yolks with the sugar until light and foamy, about 3 minutes. Whisking constantly, pour the hot milk mixture into the egg yolks in a thin stream.

  2. Return the custard to the saucepan and cook over moderately low heat, whisking constantly, until thickened, about 5 minutes; do not let the custard boil or it will curdle. Immediately scrape the sauce into a clean bowl and whisk constantly to cool slightly. Set the Vanilla Custard Sauce aside to cool completely, then refrigerate until ready to use.

Contributed By Published October 1999

469954 recipes/vanilla-custard-sauce 2013-12-06T23:55:22+00:00 Ruth Van Waerebeek-Gonzalez new-years-eve|desserts|puddings-and-custards|sauces-and-condiments|fast|make-ahead october-1999,Ruth Van Waerebeek-Gonzales,vanilla custard,dessert recipe,dessert sauce,custard sauce,chilean food recipes,vanilla-custard-sauce 469954

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5