Infusing this simple custard sauce with a vanilla bean adds rich flavor. Try it on your favorite summer shortcake or fruit pie.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 1997


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

38.7 calories; protein 1.8g 4% DV; carbohydrates 5.8g 2% DV; exchange other carbs 0.5; dietary fiberg; sugars 5.8g; fat 0.9g 1% DV; saturated fat 0.4g 2% DV; cholesterol 24.8mg 8% DV; vitamin a iu 93.5IU 2% DV; vitamin cmg; folate 4.5mcg 1% DV; calcium 41.7mg 4% DV; iron 0.1mg 1% DV; magnesium 4.1mg 2% DV; potassium 54.5mg 2% DV; sodium 31.4mg 1% DV; thiaminmg 1% DV.