VANILLA CUSTARD SAUCE
This vanilla custard sauce is creamy, and smooth and perfect for pairing with a cake!
Provided by Heather Perine
Categories Dessert
Time 4h50m
Number Of Ingredients 6
Steps:
- Prepare your bowls. You want to place a fine-mesh sieve over a medium metal bowl. And then fill a large bowl with ice water. Set them aside.
- Combine your wet ingredients. In a medium bowl, whisk together the sugar, egg yolks, and salt.
- Heat milk and cream. You want to heat the milk and cream over medium heat until steaming. Do not let it boil.
- Add heated milk/cream to egg mixture. Add the heated milk/cream to the egg mixture gradually, so as not to scramble the eggs. Return the mixture to the saucepan, and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon and holds a trail when you drag your finger through it, about 10 to 20 minutes.
- Strain the custard. Strain the custard through the sieve. And place that bowl of strained custard into the bowl of ice water and whisk until the mixture is about 70F. Add vanilla. Loosely cover it and refrigerate the custard until it's chilled (about 3 to 4 hours).
Nutrition Facts : Calories 786 kcal, Carbohydrate 57 g, Protein 12 g, Fat 58 g, SaturatedFat 33 g, Cholesterol 566 mg, Sodium 503 mg, Sugar 53 g, ServingSize 1 serving
FOOLPROOF CREME ANGLAISE (CLASSIC VANILLA CUSTARD SAUCE) RECIPE
My Foolproof Creme Anglaise is a sweet custard-like sauce, the name of which is French for "English cream," and my method truly is foolproof.
Provided by Gemma Stafford
Categories Ingredient
Time 25m
Number Of Ingredients 5
Steps:
- In a medium heavy bottomed saucepan add the cream, milk, 1/4 cup sugar, vanilla pod and beans.
- Simmer over medium heat until the mixture starts to bubble around the edge of the pan, for about 2 minutes, do not let it boil. Remove from the heat and let stand for 20 minutes.
- While the cream mixture is infusing, whisk the egg yolks with remaining 1/4 cup of sugar in a medium bowl.
- Ladle some of the hot cream mixture into the egg yolk mixture, then swiftly whisk to combine. Add another ladle of the infused milk to the eggs until the egg mixture is warm to the touch. This method is called tempering and it prevents the eggs from curdling.
- Pour the tempered cream and egg mixture into the remaining cream in the saucepan, then return the pan to the heat.
- Continue to cook over medium heat while constantly stirring until the custard coats the back of a spoon, this will take about 5 to 7 minutes.
- Once the custard has thickened, remove from the heat and strain through a sieve into a medium bowl to remove any lumps and the vanilla pod.
- Place the custard in an ice bath to cool it down quickly and prevent overcooking.
- Once cooled, cover and store in the fridge in an airtight container for up 4 days. Serve with pies, crisps and cobblers.
VANILLA CUSTARD SAUCE
This recipe for vanilla custard sauce is from Emily Luchetti's "Classic Stars Desserts." Use it to make Pear Charlotte.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- 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.
VANILLA CUSTARD SAUCE
Provided by Jill O'Connor
Categories Sauce Milk/Cream Egg Dessert Vanilla Chill Simmer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 3/4 cups
Number Of Ingredients 4
Steps:
- Place half and half in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat, cover, and let steep 30 minutes.
- Whisk yolks and sugar in medium bowl until thick. Gradually whisk half and half with vanilla bean into yolk mixture. Return mixture to same saucepan. Stir custard over low heat until thickened enough to leave path on back of spoon when finger is drawn across, about 6 minutes (do not boil). Pour into bowl. Chill uncovered until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover; chill. Discard vanilla bean before using.
VANILLA CUSTARD SAUCE (CREME ANGLAISE)
Provided by Molly O'Neill
Categories sauces and gravies, dessert
Time 30m
Yield 2 cups
Number Of Ingredients 5
Steps:
- In a saucepan, combine the milk and vanilla bean and bring just to a boil. Remove from the heat, cover and allow to sit 10 minutes. Meanwhile, in a medium bowl, whisk together the yolks, sugar and salt until thick and light-colored, and set aside.
- Discard the vanilla bean and very slowly whisk the hot milk into the yolk mixture. Return the mixture to the saucepan, set over medium-low heat and cook, stirring constantly, until the custard thickens just enough to coat the back of the spoon, about 10 minutes. (Do not overcook or the custard will curdle.)
- Immediately remove from the heat and strain through a fine-mesh sieve into a clean bowl. Serve warm or chilled. (If necessary, rewarm the sauce in the top of a double boiler set over barely simmering water.)
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 8 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 132 milligrams, Sugar 19 grams
VANILLA CUSTARD SAUCE
Categories Sauce Dairy Egg Dessert Quick & Easy Spring Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Scrape seeds from vanilla bean into a 2- to 3-quart heavy saucepan with tip of a paring knife, then add pod and half-and-half and bring just to a boil. Remove from heat.
- Whisk together eggs and sugar in a bowl until well combined, then add hot half-and-half mixture in a slow stream, whisking constantly. Transfer custard to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thickened and custard registers 175°F on thermometer, 5 to 10 minutes (do not let boil).
- Pour custard through a fine-mesh sieve into a metal bowl, discarding solids. Set bowl in a larger bowl of ice and cold water and stir custard until cool. Chill in refrigerator, covered, until cold, at least 1 hour.
More about "rich vanilla custard sauce recipes"
SILKY SMOOTH CRèME ANGLAISE (VANILLA CUSTARD SAUCE)
From gingerwithspice.com
4.9/5 (16)Total Time 20 minsCuisine BritishCalories 157 per serving
- In a large saucepan, add heavy cream and milk. Cut open the vanilla bean, add the vanilla pods inside and the vanilla bean into the milk mixture. On medium low heat, bring this to a simmer.
- In a large bowl, whisk together sugar and egg yolks. Slowly pour in the milk mixture while constantly whisking. Pouring slowly prevents the eggs to get cooked.
- Pour all this back into the saucepan to thicken. On medium low heat, while constantly whisking, for about 7-10 minutes. It’s thick enough once you can coat the back of a spoon, run your finger along it and if the streak is still there, that’s the spot.*
- Strain and remove the vanilla bean. Chill in a tub of cold water to stop cooking the eggs. It will thicken more once it’s cold. Makes about 2 cups (500ml).
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