Decadent Vanilla Custard Sauce
Indulge in this luxurious Decadent Vanilla Custard Sauce, a perfect complement to your favorite ice creams and gelatos. This creamy sauce is rich in flavor, combining egg yolks and heavy cream for an irresistibly smooth texture. Enhance the classic vanilla taste by experimenting with different extracts or liqueurs, such as almond, coffee, chocolate, or orange. Serve it warm or chilled over desserts, and watch your guests delight in every sweet bite!
N/A
Servings
654
Calories
4
Ingredients
Ingredients
Egg Yolks
5 (large, fresh)
Powdered Sugar
2 tablespoons (sifted)
Heavy Cream
3/4 cup (cold)
Vanilla Extract
1 teaspoon (pure)
Instructions
1
In a small saucepan, vigorously whisk together the egg yolks and powdered sugar until the mixture is well combined and slightly pale.
2
Slowly add the heavy cream to the egg mixture while stirring gently until fully incorporated.
3
Place the saucepan over medium-low heat and gradually warm the mixture, stirring continuously for about 5 minutes. Be careful to avoid boiling, as this can scramble the egg yolks.
4
Once the sauce thickens slightly, remove the saucepan from the heat and stir in the vanilla extract (or your choice of flavoring).
5
Allow the sauce to cool at room temperature before transferring it to the refrigerator. Chill for at least 1 hour before serving.
Nutrition Information
54g
Fat
25g
Carbs
12g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Vanilla Custard Sauce?
It is a luxurious, creamy dessert topping made with egg yolks and heavy cream, perfect for ice cream or gelato.
What are the primary ingredients for this custard sauce?
The recipe requires egg yolks, powdered sugar, heavy cream, and vanilla extract.
How many egg yolks are needed?
This recipe calls for 5 large, fresh egg yolks.
Can I substitute the vanilla extract?
Yes, you can use other extracts or liqueurs like almond, coffee, chocolate, or orange to change the flavor profile.
What type of sugar is used in this recipe?
The recipe specifically uses 2 tablespoons of sifted powdered sugar.
What kind of cream should I use?
Use 3/4 cup of cold heavy cream for the best texture and richness.
How long does the sauce need to cook on the stove?
It should be warmed over medium-low heat for approximately 5 minutes until it thickens slightly.
Should I boil the custard sauce?
No, you should avoid boiling the sauce as it can scramble the egg yolks.
When do I add the vanilla extract?
The vanilla extract should be stirred in after the sauce has thickened and been removed from the heat.
How long must the sauce be chilled before serving?
The sauce needs to chill in the refrigerator for at least 1 hour before serving.
Can this sauce be served warm?
Yes, the sauce can be served either warm or chilled depending on your preference.
What is the calorie count for this recipe?
The recipe contains approximately 654 calories.
How much fat is in this vanilla custard sauce?
There are 54 grams of fat in this recipe.
Is there any protein in this sauce?
Yes, the sauce contains 12 grams of protein.
What is the carbohydrate content?
The sauce contains 25 grams of carbohydrates.
Does this recipe contain fiber?
No, this recipe does not contain any fiber.
How do I prepare the egg yolks and sugar?
Vigorously whisk them together in a small saucepan until the mixture is well combined and slightly pale.
What is the first step in making the sauce?
The first step is whisking the egg yolks and powdered sugar together in a small saucepan.
What heat setting should be used?
The sauce should be cooked over medium-low heat.
What is the total number of ingredients?
There are 4 main ingredients in this recipe.
Is this recipe considered difficult?
No, it is tagged as an easy recipe.
Can I use coffee flavoring?
Yes, the description suggests coffee extract or liqueur as a great flavor variation.
What preparation is suggested for the powdered sugar?
The powdered sugar should be sifted before use.
How should I add the heavy cream?
Slowly add the heavy cream to the egg mixture while stirring gently.
How do I know when the sauce is done cooking?
Remove it from the heat once it thickens slightly, usually after 5 minutes of continuous stirring.
What is the best way to cool the sauce?
Allow it to cool at room temperature before transferring it to the refrigerator.
Can I use orange liqueur in this recipe?
Yes, orange liqueur is one of the recommended variations for enhancing the flavor.
Is this sauce suitable for gelato?
Absolutely, it is specifically described as a perfect complement to gelatos and ice creams.
What kind of vanilla extract is recommended?
The recipe suggests using pure vanilla extract.
What is the consistency of the final sauce?
The sauce has an irresistibly smooth and creamy texture.