Reviews (1)
Add Rating & Review
31 Ratings
5 star values:
6
4 star values:
3
3 star values:
14
2 star values:
6
1 star values:
2
Martha Stewart Member
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!
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Vanilla Custard Sauce
Recipe Summary
Yield: Makes about 1 1/2 cups
Ingredients
Ingredient Checklist
4 large egg yolks
3 tablespoons granulated sugar
Pinch of coarse salt
1 1/2 cups milk
1 piece (1 inch long) vanilla bean, split lengthwise, or 1/2 teaspoon pure vanilla extract
Gallery
Vanilla Custard Sauce
Recipe Summary
Yield: Makes about 1 1/2 cups
Gallery
Vanilla Custard Sauce
Vanilla Custard Sauce
Vanilla Custard Sauce
Recipe Summary
Yield: Makes about 1 1/2 cups
Recipe Summary
Yield: Makes about 1 1/2 cups
Yield: Makes about 1 1/2 cups
Makes about 1 1/2 cups
Ingredients
Ingredients
- 4 large egg yolks
- 3 tablespoons granulated sugar
- Pinch of coarse salt
- 1 1/2 cups milk
- 1 piece (1 inch long) vanilla bean, split lengthwise, or 1/2 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.
Reviews (1)
Add Rating & Review
31 Ratings
5 star values:
6
4 star values:
3
3 star values:
14
2 star values:
6
1 star values:
2
Martha Stewart Member
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!
Reviews (1)
Add Rating & Review
31 Ratings
5 star values:
6
4 star values:
3
3 star values:
14
2 star values:
6
1 star values:
2
Add Rating & Review
31 Ratings
5 star values:
6
4 star values:
3
3 star values:
14
2 star values:
6
1 star values:
2
31 Ratings
5 star values:
6
4 star values:
3
3 star values:
14
2 star values:
6
1 star values:
2
31 Ratings
5 star values:
6
4 star values:
3
3 star values:
14
2 star values:
6
1 star values:
2
- 5 star values:
- 6
- 4 star values:
- 3
- 3 star values:
- 14
- 2 star values:
- 6
- 1 star values:
- 2
Martha Stewart Member
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!
Martha Stewart Member
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!
Rating: 1 stars
All Reviews for Vanilla Custard Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Vanilla Custard Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
