This Vanilla Custard Sauce uses custard powder, milk, sugar, and vanilla extract to create a rich pouring dessert sauce for hot desserts like Christmas pudding, fruit cake, and more!
Since I was a kid, my mom has always had a tub of custard powder on hand, to rustle up quick desserts for unexpected visitors.
These days I have the same habit, and it’s become one of my favorite midnight snacks, poured over fresh or canned fruits like peaches, apricots, and especially Stewed Guavas. So good!
I love to add spices when I’m making this custard as a topping for hot Malva Pudding or Bread and Butter Pudding, for an extra flavor boost. Give it a try with and without the spices to see which you like.
Table of Contents
Custard Sauce Ingredients
Milk: I always use whole milk in this recipe, because it yields the creamiest pouring custard. I haven’t tested this recipe with milk alternatives, but the outcome shouldn’t be too far off.
Custard powder: Where I live, custard powder is a staple in many homes, so it’s readily available in the stores in my area. You can find it online here. I find it very useful and practical for making quick desserts, and it saves on using egg yolks. (My guess is it’s a combination of egg yolk powder and cornstarch?)
Sugar: Light brown sugar or sugar alternatives are good swap-outs for white sugar in this custard recipe.
Vanilla extract: Vanilla essence, vanilla sugar, and vanilla bean extract are all suitable substitutions.
Cinnamon stick (optional): I love to add cinnamon sticks for a hint of spicy warmth, making this custard extra special. I don’t recommend using ground cinnamon for making this dessert sauce, because it’ll overwhelm the delicate flavors of the other ingredients.
Cardamom pods (optional): The combination of cardamom and milk is one of my favorites. Crack the pods to release more spice into the sauce.
How to make Custard With Custard Powder
Though making custard using custard powder is as easy as it gets, there are a few tricks that I use to ensure the smoothest texture possible. Here are the simple steps I follow:
Step 1: Make a Custard Slurry
In a small bowl or cup, add 1 tsp of custard powder, 1 tsp of sugar, and 1 Tbsp of milk, and whisk into a thin paste, making sure there are no lumps of powder left.
Step 2: Boil the Milk
In a saucepan or small pot over medium-low heat, add the remaining milk, sugar, vanilla extract, and spices (if using), and bring to a boil.
Don’t leave the milk unattended, because it’ll boil over quickly.
Once boiling, remove the saucepan from the heat.
Step 3: Temper the Slurry
Use a tablespoon or soup ladle to scoop about ½ cup of the boiled milk into the bowl with the custard slurry.
Stir well to combine.
Step 4: Combine and Serve
Stir the boiled milk continuously, while pouring the custard slurry slowly into the saucepan.
This will ensure that no lumps form.
Allow the custard to thicken slightly, and serve while hot.
Custard Recipe Tips
Check the package instructions on the brand of custard powder you use, to be sure that they’re similar to this recipe.
To maintain the pale yellow color of this custard sauce, stick to white or light brown sugar varieties.
The custard will thicken more as it cools. You can add a splash of milk and give it a quick whisk to thin the sauce out if necessary.
Storing Homemade Custard Sauce
Allow the custard to cool down slightly, and place it in a bowl sealed with a layer of plastic wrap, making sure that the plastic wrap makes contact with the entire surface of the custard.
This will stop a thick “skin” from forming on top of your custard as it cools down completely. It’ll stay fresh in the fridge for 2-3 days.
To reheat, microwave single servings at a time, in short intervals to avoid a custard explosion in your microwave. Stir once or twice between intervals to stop lumps from forming.
I can’t wait for you to try this basic custard recipe over all your holiday desserts. It’s the perfect sweet, creamy, quick, and easy vanilla sauce for all occasions. Give it a whirl and let me know if you like it!
Easy Custard Recipe {Creme Anglaise}
Ingredients
- 2 cups milk
- 1-3 Tbsp custard powder depending on the brand
- 1 Tbsp sugar
- 1 tsp vanilla extract
- 1 cinnamon stick optional
- 2 cardamom pods optional
Instructions
- In a small bowl or cup, add 1 tsp of custard powder, 1 tsp of sugar, and 1 Tbsp of milk, and whisk into a thin paste, making sure there are no lumps of powder left.
- In a saucepan or small pot over medium-low heat, add the remaining milk, sugar, vanilla extract, and spices (if using), and bring to a boil.
- Don’t leave the milk unattended, because it’ll boil over quickly.
- Once boiling, remove the saucepan from the heat.
- Use a tablespoon or soup ladle to scoop about ½ cup of the boiled milk into the bowl with the custard slurry.
- Stir well to combine.
- Stir the boiled milk continuously, while pouring the custard slurry slowly into the saucepan.
- This will ensure that no lumps form.
- Allow the custard to thicken slightly, and serve while hot.
