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You are here: Home / Cooking / All Recipes / Egg Custard Sauce

Egg Custard Sauce

January 10, 2012 by Irish American Mom 26 Comments

I love how egg custard smothers a pudding in warm, creamy lusciousness.   Traditional English egg custard sauce is the perfect accompaniment for so many of my favorite desserts, I thought it was high time I share my recipe.

Custard over bread pudding

Bread pudding, plum pudding, apple crumble, Eve’s Pudding, Queen of Puddings all taste best with custard, and Irish sherry trifle just would not be the same without a custard layer.

Bird’s custard powder is a quick and easy solution for any custard lover, but nothing compares to the flavor of real, homemade custard.

Egg Custard Ingredients

Ingredients:

  • 1 cup whipping cream
  • 1/2 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 4 large egg yolks
  • 1 and 1/2 teaspoon corn starch
  • 1/4 cup sugar

The ingredients are pretty simple.  Lump free, smooth custard is totally dependent upon technique.

Adding heavy whipping cream to saucepan

First pour the whipping cream into a saucepan.

Adding milk to cream in saucepan for custard

Next add the milk.  Heat the cream and milk over very gentle heat, bringing it just to simmering point, when a few tiny bubbles start to appear at the edge of the saucepan.  Do not boil the cream, so watch it carefully, and use low heat.

If you don’t want to use heavy whipping cream, you can use all whole milk instead, but the consistency of the custard will be slightly thinner.  Reduced fat milks don’t work very well, because let’s face it, you just need some of that old fat to make custard thicken.

Egg Yolks In Bowl For Egg Custard

Even though I just told you to pay close attention to the cream as it heats, I am now going to distract you by preparing the eggs.  If the cream is on low heat there should be plenty time for the next few steps, before it reaches simmering point.

I like to let my eggs come to room temperature before I make custard, so I take them out of the fridge an hour before I start cooking.  If they are too cold, there is an increased chance they might curdle when the get hit by hot cream very shortly.

First, break the eggs and separate the yolks from the egg whites.  Put the four yolks in a bowl.  The egg whites can be used for another recipe, an egg-white omelette, or a pavlova is my favorite.  I’ll share that recipe on another day.

Adding pure vanilla essence to egg yolks

Next comes the vanilla.  I like to use pure vanilla extract not vanilla essence.  The flavor of the real thing is much nicer.

Adding cornstarch to egg yolks for custard

Toss in the corn starch.  If you use all whole milk instead of cream, you may need to increase the cornstarch to 2 teaspoons to achieve the desired consistency in your custard sauce.

Adding sugar to egg yolks for custard

Toss in the sugar.

Whisking egg yolks

Whisk the egg yolk mixture together, making sure there are no corn starch clumps.

Pouring cream into whisked egg yolks

Take the saucepan of simmering cream and pour it into the egg yolks, whisking all the time.  Whisk! Whisk! Whisk!  The only way to achieve smooth, creamy custard is to whisk vigorously.  I mean put some muscle into it.

Pouring custard into saucepan

Next return the custard to the saucepan.

Whisking custard over gentle heat

Return to a gentle heat, and once again, build those arms and whisk it.  Whisk the custard continually as it slowly returns to a simmering point.  The sauce will thicken just before it reaches boiling point, and once again don’t let it boil.  The flavor becomes too intense if custard bubbles and boils.  It gets lumpy too if it overheats.

So the key to custard is – WHISKING LIKE CRAZY.

Egg custard sauce pouring into a sauce boat

Once the custard has returned to simmering point, transfer it into a serving dish or just pour it straight over a favorite dessert.

Custard can be stored covered in a refrigerator, then reheated using a double broiler over a saucepan of water.  Once again, reheat over gentle heat, to avoid burning the sauce.

Egg custard sauce dripping over bread pudding

Here is the printable version of the recipe:

Egg Custard Sauce

Print recipe
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Egg Custard Sauce
Serves6 - 8
Prep time10 minutes
Cook time10 minutes
Total time20 minutes
Allergy Egg, Milk
Meal type Dessert
Region British
Creamy vanilla egg custard is the perfect topping for pies and warm puddings - an English and Irish favorite for sweet treats.

Ingredients

  • 1 cup Whipping cream
  • 1/2 cup Whole milk
  • 1 teaspoon Pure vanilla extract
  • 4 Large Egg yolks
  • 1 and 1/2 teaspoon Corn Starch
  • 1/4 cup Sugar

Directions

Step 1In a large saucepan heat the cream to just below simmering point. Do not let the cream boil.
Step 2While the cream is heating whisk the eggs, vanilla, corn starch and sugar together in a medium bowl.
Step 3Continue whisking the egg mixture with one hand, while gradually pouring the hot cream into the bowl. Whisk continually to prevent lumps.
Step 4Return the custard to the saucepan used to heat the cream. Over very gentle heat continue to whisk the custard as it thickens, keeping it smooth with vigorous whisking. Allow to heat just to simmering point.
Step 5Serve hot, poured over your favorite pudding.
Step 6Custard can be prepared in advance and stored covered in the refrigerator. Reheat in a double broiler over simmering water, whisking as it heats.
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Wishing you all happy custard making and perfect desserts.

Slán agus beannacht,

(Goodbye and blessings)

 

Irish American Mom

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Filed Under: All Recipes, Cooking, Irish Cakes, Cookies And Desserts Tagged With: All Recipes, Bread pudding and custard, Comfort Food, Cooking, Custard Desserts, Custard Recipe, Egg Custard, Egg Custard Sauce, English Custard, English dessert sauce, English Recipe, Homemade pouring custard, Irish custard, Irish Recipe, Step-by-step photo instructions, Vanilla egg custard

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Comments

  1. Joyce from MBC *will follow back* says

    January 23, 2012 at 9:35 pm

    I printed this recipe too. I need to start cooking. My kids will love this over the pudding.

    Reply
    • Irish American Mom says

      January 24, 2012 at 12:10 am

      I hope you enjoy these recipes Joyce. Thanks for stopping by and leaving a comment.

      Reply
  2. Shirley Brinly says

    March 6, 2012 at 12:01 am

    Do you have a cookbook available? I’d surely safe money on ink and paper:-)! Our St. Patrick’s Day dinner should be great this year!

    Reply
    • Irish American Mom says

      March 6, 2012 at 5:52 pm

      Thank you for thinking my recipes might be cookbook worthy. It would be lovely to get them published some day. Have a lovely St. Patrick’s Day and thanks for checking out my website and recipes.

      Mairead

      Reply
  3. Lindsay says

    March 17, 2014 at 6:33 pm

    Hi, just thought I’d let you know my kids and I are making your cinn raisin bread pudding and egg custard this afternoon for tonight’s st pattys day feast 🙂 Your recipes look amazing! My husband is very Irish and will be so excited for bread pudding 🙂 Thanks so much!

    Reply
    • Irish American Mom says

      March 18, 2014 at 5:43 pm

      Dear Lindsay – I hope this bread pudding and egg custard was a hit in your house. It’s a favorite in mine. Thanks so much for checking out my recipes and for stopping by my blog.
      I hope you all had a wonderful St. Patrick’s Day celebration.
      Best wishes,
      Mairead

      Reply
  4. Kim Miller says

    February 8, 2015 at 7:37 pm

    Just had to tell you that we’re featuring this amazing recipe in our “The Monthly Musing” newsletter at Life in a House of Testosterone for St. Patrick’s Day! I cannot wait to try this one out myself!

    Reply
    • Irish American Mom says

      February 9, 2015 at 10:01 am

      Kim – That’s wonderful, and thanks for linking back to my recipe. I really appreciate it.
      Best wishes,
      Mairéad

      Reply
  5. Lacy Page says

    March 29, 2015 at 4:50 pm

    Just returned from Ireland. We enjoyed every thing we saw, heard, tasted, & the wonderful local people met. Wanting to try hand at preparing some authentic Irish dishes here at home. Looking forward to trying your custard. Have a great Palm Sunday.

    Reply
    • Irish American Mom says

      March 29, 2015 at 5:42 pm

      Dear Lacy – I’m delighted to hear you had such a lovely trip to Ireland. I hope you enjoy this custard. It’s a favorite in our house, especially when poured over hot, steaming puddings.
      Wishing you a very happy Easter.
      Best wishes,
      Mairéad

      Reply
  6. sylvie says

    April 2, 2015 at 6:12 am

    This custard will probably be my new favorite custard! It’s so practical to use it in every way imaginable, thanks for this culinary trick!

    Reply
    • Irish American Mom says

      April 2, 2015 at 5:48 pm

      Hi Sylvie – I’m glad you like this custard recipe. It’s a favorite recipe in our house.
      All the best,
      Mairéad

      Reply
  7. Bernadette says

    November 24, 2015 at 11:50 pm

    I’m so glad I found this recipe!! My 20 yr old daughter wants to make Irish sherry trifle for Thanksgiving and we could not get our hands on any birds custard. We are going to try this recipe and hope it comes out right for us. Thanks for sharing from another Irish American mom!

    Reply
    • Irish American Mom says

      November 25, 2015 at 4:50 am

      Hi Bernadette – I hope your custard turns out great – just remember not to boil the milk. Sherry trifle is my father’s favorite dessert. It’s definitely a recipe I need to add to my blog “to do” list.
      Have a lovely Thanksgiving, Irish American Mom.
      All the best,
      Mairéad

      Reply
  8. Kari says

    August 16, 2016 at 5:09 am

    My eight year old daughter helped me to make your bread pudding and custard for dad’s special birthday breakfast. It turned out so well that it it became dad’s midnight snack! Thanks for a great pair of recipes.

    Kari

    Reply
    • Irish American Mom says

      August 16, 2016 at 6:34 pm

      Hi Kari – I’m delighted your husband enjoyed my bread pudding and custard combination. What an amazing breakfast treat. Whenever we have leftovers bread pudding is a perfect midnight snack or morning pick-me-up.
      Best wishes, and thanks for checking out my recipes. Happy cooking to you and your little girl.
      Mairéad

      Reply
  9. Viola says

    August 16, 2016 at 2:06 pm

    I love your custard having a little before, had to try it and it’s great and i love custards anyways and other custards has for too much sugar and not enough liquids yours ask for milk and whipping cream and other just ask whipping cream only alone with the sugar, so love yours going to make again when i have bread pudding thank you for the recipe.

    Reply
    • Irish American Mom says

      August 16, 2016 at 6:30 pm

      Hi Viola – Thanks so much for stopping by to give my custard recipe your two thumbs up. I’m so glad you enjoyed it.
      Best wishes,
      Mairéad

      Reply
  10. Elizabeth Jennys says

    February 27, 2017 at 9:39 pm

    Hi! I am hoping to make this for a church event, but I’ll need to do it ahead of time. The problem is, I don’t have a double boiler or access to one… if I reheat it a few seconds at a time in the microwave, stirring thoroughly in between to make sure it doesn’t boil, do you think it will survive? It looks and sounds delicious and I wouldn’t want to wreck it…

    Reply
    • Irish American Mom says

      February 28, 2017 at 11:40 am

      Hi Elizabeth – I think you will be able to heat the milk in the microwave – the key is to make sure the milk does not boil. However, custard tends to form a skin on the upper layer when made in advance. To try to avoid this you would need to cover the top with plastic wrap, and that involves placing the plastic wrap directly onto of the upper surface of the custard so that no air gets near it. Best of luck with your church event.
      Thanks so much for stopping by and checking out my recipe.
      Mairéad

      Reply
      • Elizabeth Jennys says

        February 28, 2017 at 2:13 pm

        Thank you! I’m excited to try it!

        Reply
        • Irish American Mom says

          February 28, 2017 at 3:22 pm

          🙂 🙂 🙂

          Reply
  11. Frannie says

    May 26, 2017 at 4:57 pm

    Thank you so much for posting this recipe – I made it, and it does remind me of the Bird’s Custard my mother used to give us as children. One thing I did a little differently with your recipe was to add an 1/8 of a teaspoon of almond extract along with the vanilla, and it came out tasting very much, but not exactly like Bird’s. I need to play around with the amount of almond extract, so that I can duplicate Bird’s Custard and serve it next year with our Christmas pud! Cheers 🙂

    Reply
    • Irish American Mom says

      May 27, 2017 at 4:34 am

      Hi Frannie – Thanks for your tip of adding almond extract. That sounds like a great way to get closer to the flavor of Bird’s custard. So glad you liked this recipe and thanks for stopping by to give it your two thumbs up.
      Best wishes,
      Mairéad

      Reply
  12. Melissa says

    March 31, 2019 at 4:46 pm

    Thanks for this recipe! My mum is N. Irish, so I grew up with custard as a dessert topping, but she also often made it on Sunday evenings, served in a bowl with stewed rhubarb or prunes or apples.

    Reply
    • Irish American Mom says

      March 31, 2019 at 5:49 pm

      Hi Melissa – Rhubarb and custard was often on the menu in my childhood home too and we also had stewed prunes or apples also. Simple but delicious. Thanks so much for stopping by and checking out this recipe.
      All the best,
      Mairéad

      Reply

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