Rich Vanilla Custard Sauce

Vanilla Sauce on Fruit
Philippe Desnerck, Photolibrary/Getty Images
Ratings (10)
  • Total: 15 mins
  • Prep: 10 mins
  • Cook: 5 mins
  • Yield: About 1 3/4 Cups (28 servings)
Nutritional Guidelines (per serving)
65 Calories
3g Fat
7g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: About 1 3/4 Cups (28 servings)
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 custard sauce is a custard-like sauce with a hint of cinnamon. The creamy vanilla sauce mixture is a custard-like sauce 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.

Ingredients

  • 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. 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.

  2. Cook, whisking constantly​ until the mixture has thickened and coats the back of a spoon.*

  3. Place a mesh sieve over a bowl and strain the sauce through it. Refrigerate until serving time.

  4. Serve with bread pudding, cake, or similar desserts.

*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. 

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.