Curried Custard Sauce – a delicious recipe with egg yolks, sugar, curry powder, milk, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a mixing bowl, whisk the egg yolks until just combined.
2
Gradually whisk in the sugar and curry powder until well combined.
3
In a small saucepan, bring the milk to a simmer.
4
Gradually whisk the hot milk into the egg mixture.
5
Pour the mixture into the top of a double boiler.
6
Pour enough boiling water into the bottom of the double boiler to come halfway up the side.
7
(If you dont have a double boiler, improvise by putting one saucepan inside another.)
8
Gently cook the custard, stirring slowly but constantly with a wooden spoon and reaching all over the bottom and sides.
9
The sauce is done when it thickens enough to leave a clear track on the back of the spoon when you draw your finger across it.
10
Stir in the vanilla.
11
Pour the custard into a pitcher or serving bowl.
12
Serve warm or chilled.
13
The sauce may be made 1 to 2 days in advance and stored in the refrigerator in a covered container.
309
kcal
Calories
13
g
Fat
32
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 4 large egg yolks, 1/2 cup sugar, 1 teaspoon mild curry powder, or to taste, 1 3/4 cups whole milk, and more.
Yes, Curried Custard Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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