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


Recipe Summary test

3 hrs


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

2 tablespoons
39 calories; protein 1.8g; carbohydrates 5.8g; sugars 5.8g; fat 0.9g; saturated fat 0.4g; cholesterol 24.8mg; vitamin a iu 93.5IU; folate 4.5mcg; calcium 41.7mg; iron 0.1mg; magnesium 4.1mg; potassium 54.5mg; sodium 31.4mg.

1/2 other carbohydrate