Have you ever wondered what your desserts are missing? I’m here to let you in on a secret… it’s custard sauce! Pretty sure the pot of gold at the end of the rainbow is actually filled with this… but really, this custard sauce is seriously amazing. It’s great on berries, desserts, or just eat it with a spoon (no shame). The best part? It’s super simple to make.
Jump to RecipeThis sauce is a great way to show off your snazzy kitchen skills while only putting in a small amount of effort. That’s a win win in my book. If you really want to sound fancy you can call it crème anglaise, but if you aren’t great at remembering French vocab like me you can just call it custard sauce.
Some notes:
Base:
To make the base, heat up milk and cream in a medium sized pot. I like to add Limoncello to my sauce to make it light and add some pizazz. If you want vanilla custard just cut the Limoncello and add 1 teaspoon of vanilla instead. You need to cook your custard base (milk, cream, limoncello) long enough that all the alcohol cooks out (unless you want fun custard sauce but that’s up to you). You will want to stir your base while it is heating up.
Eggs:
In a separate bowl (preferably with some grip on the bottom), you need to whisk the egg yolks and sugar. I like to use an immersion blender with a whisk attachment for this part. Whisk the egg yolks until they are pale yellow.
Temper:
I am a lover of scrambled eggs but they are not fantastic in custard dessert sauce… The secret to this sauce is whisk whisk whisk. I like to use an immersion blender with a whisk attachment or you can do it the old fashioned way. If you opt for the old fashioned way I recommend having a partner handy to swap off with you because about 2-3 minutes into vigorously whisking this you will feel…the…burn….and you can’t stop (learnt from personal experience).
To temper the sauce I use a ¼ measuring cup and add the base ¼ a cup at a time into the eggs while continuously whisking. After I have added about half the base, I can slowly add the rest of it from the pot directly into the eggs while continuously whisking.
Final cooking:
After tempering the eggs in I put the custard mixture back into my pot on low heat and heat until you can run a finger down the back of your spoon and it stays clean. (Picture below)
Refrigerate: Now that you have made your sauce you will have to exercise some self restraint because it needs to refrigerate for about 2 hours to set up… then you can eat it. In the meantime, you can make my bread pudding.
Enjoy!
Limoncello Custard Sauce
Ingredients
- 1 cup milk whole
- 3/4 cup heavy cream
- 4 tbsp limoncello
- 4 egg yolks
- 1/4 cup sugar granulated
Instructions
- Whisk eggs and sugar in bowl until pale yellow and ribbons
- In a medium sized pot, heat milk, cream, and limoncello on medium low heat until it steams
- Add the cream mixture to your egg mixture 1/4 a cup at a time while continuously whisking.
- Put the mixture back in the pot and cook on low heat while stirring until you can run a finger down the back of spoon and it stays clean.
- Refrigerate custard for 2 hours