This is delightful with cream cheese bread pudding recipe, bread pudding with orange sauce recipe or poppyseed bread pudding recipe.
It also makes for a pretty presentation when used in sauce painting with a contrasting color, like easy raspberry sauce. Easy vanilla custard sauce can be made up to two days in advance of serving. Just cover it and store in the refrigerator.
Freeze leftover egg whites and save for leftover egg white recipes.
Here is a larger photo of Easy Vanilla Custard Sauce.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 2 cups Vanilla Custard Sauce
- 2 cups half-and-half
- 4 large egg yolks
- 4 ounces sugar
- 1 tablespoon cornstarch
- 1 tablespoon vanilla
- In a heavy-bottomed saucepan, scald half-and-half. Meanwhile, in a medium bowl, whisk the sugar and egg yolks until they are pale yellow and have thickened to the ribbon stage. Add cornstarch, whisking until smooth, and then the vanilla.
- Very gradually add the half-and-half to the egg mixture and return to low heat, whisking until mixture coats the back of a spoon. Remove from heat and strain into a heatproof bowl or container. Place in an ice bath until cold. Refrigerate, covered, up to two days.