Light Custard Sauce Recipe

Name: Light Custard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup granulated sugar; 4 egg yolks; Optional: 1 tsp cornstarch or potato starch; 1 3/4 cup boiling milk; 1 Tb vanilla extract; OR, 1 tsp vanilla extract and 1 Tb rum, kirsch, cognac, orange liqueur, or instant coffee; OR, 2 or 3 ounces or squares of semisweet baking chocolate melted in the boiling milk, and 1 tsp vanilla extract stirred into the finished sauce; A 3-quart mixing bowl; A wire whip or electric beater; A clean, heavy-bottomed enameled or stainless steel saucepan; A wooden spatula or spoon; Optional but recommended: a candy thermometer

Servings: persons

1/2 cup granulated sugar
4 egg yolks
Optional: 1 tsp cornstarch or potato starch
1 3/4 cup boiling milk
1 Tb vanilla extract
OR, 1 tsp vanilla extract and 1 Tb rum, kirsch, cognac, orange liqueur, or instant coffee
OR, 2 or 3 ounces or squares of semisweet baking chocolate melted in the boiling milk, and 1 tsp vanilla extract stirred into the finished sauce
A 3-quart mixing bowl
A wire whip or electric beater
A clean, heavy-bottomed enameled or stainless steel saucepan
A wooden spatula or spoon
Optional but recommended: a candy thermometer

1
Gradually beat the sugar into the egg yolks and continue beating for 2 to 3 minutes until the mixture is pale yellow and forms the ribbon.
2
Beat in the optional starch.
3
While beating the yolk mixture, very gradually pour on the boiling milk in a thin stream of droplets so that the yolks are slowly warmed.
4
Pour the mixture into the saucepan and set over moderate heat, stirring slowly and continuously with a wooden spatula or spoon, and reaching all over the bottom and sides of the pan, until the sauce thickens just enough to coat the spoon with a light, creamy layer.
5
Do not let the custard come anywhere near the simmer.
6
Maximum temperature is 165 degrees on the candy thermometer (170 if you have used starch).
7
Then beat the sauce off heat for a minute or two to cool it.
8
Strain it through a fine sieve, and beat in one of the flavorings.
9
To serve hot: Keep the sauce over warm but not hot water.
10
If you wish, beat in 1 to 2 tablespoons of unsalted butter just before serving.
11
To serve cold: Set the saucepan in a pan of cold water, and stir frequently until cool.
12
Then cover and chill.

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup granulated sugar, 4 egg yolks, Optional: 1 tsp cornstarch or potato starch, 1 3/4 cup boiling milk, and more.

Yes, Light 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.

That's it — enjoy your meal!

Light Custard Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions