Vanilla Custard Sauce

  • Active Time 15m
  • Total Time 15m

Makes 1 2/3 Cups (Serves 14)

In Chile, wine-flavored meringue is traditionally served with a custard sauce that is made with the leftover egg yolks.


  • 1 cup milk
  • 1/2 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 3 large egg yolks
  • 1/2 cup sugar


In a small saucepan, heat the milk and cream with the vanilla. In a large

bowl, whisk the egg yolks with the sugar until light and foamy, about 3

minutes. Whisking constantly, pour the hot milk mixture into the egg yolks in a

thin stream.

Return the custard to the saucepan and cook over moderately low heat,

whisking constantly, until thickened, about 5 minutes; do not let the custard

boil or it will curdle. Immediately scrape the sauce into a clean bowl and

whisk constantly to cool slightly. Set the Vanilla Custard Sauce aside to cool

completely, then refrigerate until ready to use.

Serving Size = 2 tablespoons

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 5315

nutrition information per serving

79 calories; 5g total fat; 59mg cholesterol; 14mg sodium; 8g carbohydrates; 0g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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