Vanilla Custard Sauce
Makes about 2 cups
  • ⅓ cup (67 grams) caster sugar
  • 3 large egg yolks (56 grams)
  • ¼ teaspoon kosher salt
  • 1½ cups (360 grams) whole milk
  • 1 teaspoon (6 grams) vanilla bean paste
  1. Place a fine-mesh sieve over a medium metal bowl. Fill a large bowl with ice water.
  2. In another medium bowl, whisk together caster sugar, egg yolks, and salt.
  3. In a medium saucepan, heat milk over medium heat until steaming. (Do not boil.) Gradually whisk warm milk into sugar mixture. Return mixture to saucepan, and cook over medium heat, stirring constantly, until mixture is thickened, coats the back of a spoon, and holds a trail when a finger is dragged through, 10 to 20 minutes.
  4. Strain mixture through prepared sieve, and place in prepared ice bath; whisk until an instant-read thermometer registers 70°F (21°C). Stir in vanilla bean paste. Loosely cover and refrigerate until completely chilled, 3 to 4 hours.
Recipe by Bake from Scratch at