This is a luscious, silky, smooth vanilla sauce that’s so versatile and easy to make. Makes an amazing bread pudding sauce! Pair this with any dessert!
This custard vanilla sauce has a perfect consistency, not too thick, not too thin. Deliciously smooth and just the right amount of sweetness. It’s fantastic as a bread pudding sauce, tastes incredible drizzled over fresh fruit, or paired with any baked good.
This is also known as creme anglaise, vanilla custard sauce, bread pudding sauce, or vanilla cream sauce. You can see there are a lot of uses for this versatile sauce.
Try it with this recipe for Custard Bread Pudding. The bread pudding sauce adds a silky, smooth layer for extra indulgence.
Or try it with this recipe for Baked Cinnamon Apples for an elegant dessert. Perfect for dinner parties!
This custard vanilla sauce is super versatile and can be made with any kind of milk. I used whole milk for a creamier, richer flavor but if you’re looking for a lighter cream sauce, you can skip the half and half and make this entirely with milk. Just double the amount of milk and it will still taste amazing. You can make this with skim milk or even non-dairy milk! Whatever combination you use, it will be divine!
Custard Vanilla Sauce Tips:
- When adding the hot milk mixture to the egg yolks, add in a ladle at a time in a narrow stream while whisking quickly. This is tempering the egg yolks so that they don’t curdle.
- Add the vanilla extract once the sauce is removed from the heat and the sauce has cooled somewhat. This ensures the vanilla flavor doesn’t cook off in a hot pot.
- Run the sauce through a fine sieve for a smooth, silky consistency.
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Easy Vanilla Sauce Recipe | Bread Pudding Sauce
- ½ cup milk
- ½ cup half and half
- 1 teaspoon vanilla bean paste or vanilla extract
- 3 Tablespoons sugar
- 4 large egg yolks
- Add the milk and half and half to a pot and bring to a slight simmer. Remove from heat.
- Whisk egg yolks and sugar together in a medium bowl. Slowly ladle all the warm milk mixture into the egg yolk mixture while whisking quickly. Adding it too quickly will cook the egg yolks and cause the sauce to curdle.
- Return to the mixture to the pot and heat over medium low until the sauce thickens and coats the back of a spoon. About 5 to 6 minutes. Remove from heat, add the vanilla once it cools.
- Strain the sauce if desired. Serve warm or chill in the refrigerator.
- To reheat, add the vanilla sauce to a small pot and reheat it on the stove top over very low heat, while constantly stirring. Remove it from the heat once it's warmed through.
- Overheating this can cause the sauce to curdle so keep stirring and watch it closely.