Infusing this simple custard sauce with a vanilla bean adds rich flavor. Try it on your favorite summer shortcake or fruit pie. Source: EatingWell Magazine, July/August 1997

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Bring milk and vanilla bean almost to a simmer in a small heavy saucepan over low heat. Remove from heat, cover and let steep for 30 minutes.

  • Whisk eggs, sugar and salt in a mixing bowl until well combined.

  • Reheat milk over low heat until steaming. Gradually add to egg mixture, whisking constantly. Return mixture to the saucepan.

  • Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon, 7 to 8 minutes. Do not let sauce come to a simmer.

  • Pour sauce through a fine-mesh sieve into a clean bowl. Scrape seeds from vanilla bean and stir them into sauce. Cover surface with plastic wrap and refrigerate until chilled, about 2 hours.


Substitution Tip: Two teaspoons of pure vanilla extract can replace the vanilla bean; omit Step 1 and add extract at the end of cooking.

Nutrition Facts

39 calories; 0.9 g total fat; 0.4 g saturated fat; 25 mg cholesterol; 31 mg sodium. 54 mg potassium; 5.8 g carbohydrates; 6 g sugar; 1.8 g protein; 94 IU vitamin a iu; 4 mcg folate; 42 mg calcium; 4 mg magnesium;