Custard Sauce

You can make this classic custard sauce recipe a day ahead and chill it before serving with a dessert such as bread pudding.



Makes 2 cups

Recipe from

Southern Living


6 egg yolks
2/3 cup sugar, divided
2 cups milk
1 tablespoon brandy
1 teaspoon vanilla extract


Whisk together egg yolks and 1/3 cup sugar in a large bowl 3 minutes or until blended.

Bring milk and remaining 1/3 cup sugar to a boil in a medium saucepan, whisking constantly.

Stir about one-fourth of hot milk mixture gradually into yolks; add to remaining hot mixture, stirring constantly. Cook over medium-low heat, stirring constantly, 10 minutes or until custard is thick enough to coat back of a wooden spoon. Remove from heat. Pour through a fine wire-mesh strainer into a bowl. Stir in brandy and vanilla.


Executive Chef Vagn Neilson,

Proof of the Pudding, Atlanta, Georgia,

November 2003
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