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How to make custard sauce

This sauce can be used to top pies, cobblers, coffee cakes or even drizzled over fresh fruit. It can be made quickly & customized by using different flavoured essence. Enjoy!

248
STEPS
INGREDIENTS
Only 5 ingredients

Only 5 ingredients

Begin by separating an egg yolk into a bowl

Gently whisk egg yolk and add 1-1.5 tsp. (depending on desired thickness of sauce) of cornstarch

Gently whisk egg yolk and add 1-1.5 tsp. (depending on desired thickness of sauce) of cornstarch

Once yolk& cornstarch mixture is blended, add 2Tbsp of sugar and mix until smooth. You can use white sugar here as well.

Once yolk& cornstarch mixture is blended, add 2Tbsp of sugar and mix until smooth. You can use white sugar here as well.

This is the base of your sauce- smooth& creamy.

This is the base of your sauce- smooth& creamy.

Slowly add warm milk, whisking as you pour, until you've added all the milk.

Slowly add warm milk, whisking as you pour, until you've added all the milk.

Transfer mixture into a sauce pan or small pot. Cook on a low heat (I have my stove set to 3) and whisk constantly. Sauce will begin to thicken...

Transfer mixture into a sauce pan or small pot. Cook on a low heat (I have my stove set to 3) and whisk constantly. Sauce will begin to thicken...

It's ok if it simmers slightly, just continue to stir

It's ok if it simmers slightly, just continue to stir

This is how the sauce should look when it's done cooking. Now remember, this is custard SAUCE. It's not as thick as traditional custard. It should have a consistency similar to yogurt.

This is how the sauce should look when it's done cooking. Now remember, this is custard SAUCE. It's not as thick as traditional custard. It should have a consistency similar to yogurt.

Transfer sauce into a small bowl and stir in essence (I used vanilla today) and set aside to cool. Once cool, cover with plastic wrap and chill in fridge for a couple hours.

Transfer sauce into a small bowl and stir in essence (I used vanilla today) and set aside to cool. Once cool, cover with plastic wrap and chill in fridge for a couple hours.

As you can see, the sauce has thickened up quite nicely after chilling and is ready to enjoy!

  • 1 egg yolk
  • 1-1.5 tsp of cornstarch
  • 2 Tbsp sugar
  • 1 cup warm milk
  • .5 tsp of essence (vanilla, rum, almond ect)