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Serves2
Preparation Time5 minutes
Cooking Time15 minutes

Egg Custard Sauce

While many people tend to shy away from egg based sauces, the ones on biteiszecooking.com should always be attempted, because they're almost foolproof. They don't follow the traditional preparation methods because there is always room for error, instead, we make use of modern conveniences to ensure a perfect result every time. In this case, it's a blender. Now, you can still make it the traditional way, but this is so much easier and quicker, especially for large quantities.

Ingredients

Method

  1. Slice the vanilla bean down the centre to release the flavour.
  2. Place the cream/milk and the vanilla bean or vanilla extract into a saucepan and over medium heat, gently bring the cream/milk up in temperature. It should never boil, just gently heat so that the vanilla infuses through the milk.
  3. Remove from the heat and allow to cool slightly.
  4. In a blender jug place the egg yolks and sugar and blend to thoroughly combine. It should change colour to a pale yellow.
  5. Now, with the motor running, gradually add the warm infused cream/milk until it's all combined.
  6. Pour the blender mixture back into the saucepan and return to the heat.
  7. Stir over medium heat constantly, until the custard thickens.
  8. If adding brandy, stir it through at the last minute just enough to heat it with the custard but not lose it's flavour from the heat.


First Principles
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