Creamy Custard Sauce

custardsauceThis is basic, simple and sublime.

It should be a staple in your kitchen because it is so versatile. It is magnificent over pound cake, angel food cake, or most any other cake you might have.

It makes a perfect complement to a dish of fresh fruit of most any kind.

It turns mundane into elegant in a tablespoon or two.

Did I mention that it was easy?


  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon salt
  • 2+1/2 cups milk
  • 3 egg yolks
  • 1 teaspoon vanilla


  1. Combine sugar, flour, and salt in a heavy medium sauce pot. Whisk in the milk and place over medium heat. Cook, stirring constantly, until just hot.
  2. In a small bowl, beat the egg yolks until smooth. Add about 1/2 cup of the hot milk mixture to the beaten eggs and stir vigorously.
  3. Pour the milk and egg mixture back into the sauce pot and cook, stirring constantly over medium heat, until the custard begins to thicken.
  4. Remove from heat and add vanilla. Pour the custard through a strainer (if you like) and into a small pitcher or gravy boat. Cool, cover with plastic wrap and refrigerate until ready to serve.

SERVES: makes 3 cups

NOTES: Make it!!

SOURCE: SouthernPlate





9 thoughts on “Creamy Custard Sauce

  1. That’s how we always had it, too. It was always kept cold. I do remember my mother saying,l though, that it was done when the sauce covered the back of a spoon. And she always ran it through a fine sieve.

  2. That is exactly what my Mother said… when it coated the back of a spoon, it was done.. and yes, it was always kept cold.. I wonder if that was sort of Southern thing?

  3. Sounds like your basic vanilla creme sauce – just a veloute with sugar and vanilla, but quite good. If you haven’t tried it before, shame on you!

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