Vanilla Custard Sauce
- Feb 19
- 1 min read
Updated: Apr 4
Silky and softly sweet, this vanilla custard sauce cooks low and slow into a smooth, pourable finish. Spoon over apple pie, bread pudding, or warm cake.
Forage Baker's Notes
Sweeteners significantly affect structure and texture. For best results, we recommend Homestead Sweetener or traditional sugar. Homestead Sweetener is a 1:1 replacement by volume and weighs approximately 140g per cup. Granulated sugar weighs about 200g per cup. Substitutions may change spread, crackle, or chew.
Yield
About 1½ cups.
Ingredients
1 cup heavy cream (240g)
½ cup whole milk (120g)
¼ cup Homestead Sweetener (50g)
3 large egg yolks
1 teaspoon pure vanilla extract(or seeds from ½ vanilla bean)
Pinch of sea salt
Method
In a small saucepan, warm the cream, milk, and Homestead Sweetener over medium-low heat until steaming but not boiling.
In a separate bowl, whisk egg yolks.
Slowly pour a small amount of the warm cream into the yolks while whisking to temper.
Return the mixture to the saucepan.
Cook over low heat, stirring constantly, until the sauce thickens slightly and coats the back of a spoon (about 3–5 minutes).
Remove from heat. Stir in vanilla and salt.
Strain if needed for extra smoothness.
From the Forage Kitchen
Made with our zero sugar Homestead Sweetener — crafted to organic standards, designed for gentle sweetness, and everyday heritage baking.
