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egg custard without custard powder recipe
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Vanilla Egg Custard Sauce For Bread Puddings And Desserts

Easy vanilla egg custard recipe without using custard powder. This is simple and delicious when enjoyed warm or chilled and can be used as a base for other custard based desserts like bread puddings, ice creams etc.
Course Dessert
Cuisine American
Keyword custard without custard powder, easy egg custard, vanilla custard recipe, vanilla sauce for bread pudding
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 242kcal
Author PA

Ingredients

  • 2 large eggs
  • 3 cups whole milk
  • 3 tablespoons corn starch
  • 1 teaspoon vanilla essence
  • 6 tablespoons sugar adjust according to preference

Instructions

  • Whisk the eggs in a bowl.
  • Add 2 cups of milk to the whisked eggs and whisk again to make a smooth egg milk mixture. I recommend straining this mixture through a good quality strainer in case the mixture is not very smooth.
  • In a small bowl, add the cornstarch and ½ cup of milk, mix very well to form the cornstarch base without any lumps.
  • Add the remaining ½ cup of milk to the cornstarch mixture and mix well to form a smooth mixture.
  • Add this cornstarch milk mixture to the egg milk mixture, mix everything very well, you can use the balloon whisk for the best possible consistency.
  • Transfer the contents to a medium sized saucepan, add in the sugar and vanilla essence, stir everything well and bring the mixture to a boil by cooking in medium heat, stirring continuously using a good wooden spoon or use a good quality steel spatula.
  • Stirring continuously, cook the mixture in medium heat until the mixture is creamy. Mine took around 8 to 9 minutes to reach the desired consistency. You do not need to cook it further as the custard will further thicken a bit as it cools down. Once the custard is done, switch off the stove and keep the saucepan away from heat.
  • Whisk the custard again using a balloon whisk for the best, smooth and creamy texture.
  • You can check the sugar and if needed, you can add more sugar and vanilla essence to the custard, mix again very well using a balloon whisk.
  • Let the custard cool down, and once it is cooled, it is ready to be used as you like, either warm or chilled or use as a base for other recipes.
    Enjoy this as an egg custard base for pies, puddings etc or use it as vanilla custard sauce for bread puddings, use it as a creamy fruit salad dressing etc as you like!

Nutrition

Calories: 242kcal | Carbohydrates: 32g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 111mg | Sodium: 115mg | Potassium: 276mg | Sugar: 27g | Vitamin A: 430IU | Calcium: 221mg | Iron: 0.5mg