Rich Vanilla Custard Sauce

Rich vanilla custard sauce
Custard sauce on bread pudding Diana Rattray
Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Servings: 28 servings
Nutrition Facts (per serving)
65 Calories
3g Fat
7g Carbs
2g Protein
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Nutrition Facts
Servings: 28
Amount per serving
Calories 65
% Daily Value*
Total Fat 3g 4%
Saturated Fat 2g 9%
Cholesterol 39mg 13%
Sodium 76mg 3%
Total Carbohydrate 7g 2%
Dietary Fiber 0g 1%
Protein 2g
Calcium 26mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This rich vanilla sauce is a custard-like version with a hint of cinnamon. It's thickened with flour and an egg. Feel free to omit the cinnamon or nutmeg and add a tablespoon or two of rum or spiced rum.

The sauce is an excellent topping for fresh fruit, bread pudding, pound cake, and other desserts.


  • 1/2 cup granulated sugar or light brown sugar (packed)
  • 1 tablespoon all-purpose flour
  • Pinch ground nutmeg or cinnamon
  • 1 large egg
  • 2 tablespoons butter
  • 1 1/2 cups milk or half-and-half
  • Dash salt
  • 2 teaspoons vanilla extract

Steps to Make It

  1. Gather the ingredients.

  2. In a medium saucepan, combine the brown sugar, flour, nutmeg or cinnamon, the egg, melted butter, milk, and salt. Whisk until well blended and then place the pan over medium heat.

  3. Cook, whisking constantly​ until the mixture has thickened and coats the back of a spoon. To test, dip a spoon in the thickened mixture and turn it over. Run a finger down the back of a spoon. If the mixture does not run into the path your finger made, the sauce is done. 

  4. Place a mesh sieve over a bowl and strain the sauce through it. Stir the vanilla into the sauce and refrigerate until serving time.

  5. Serve and enjoy!

Recipe Variations

  • For a richer and creamier sauce, use light cream, whipping cream, or heavy cream in the sauce.
  • Add 1 to 2 tablespoons of good quality rum to the sauce along with the vanilla.