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Vanilla Custard Sauce

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

  1. 1 cup milk
  2. 1/2 cup heavy cream
  3. 1 teaspoon pure vanilla extract
  4. 3 large egg yolks
  5. 1/2 cup sugar
  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.