Vanilla Custard Sauce
This basic dessert sauce is perfect on fruit, topping cake, or included in your favorite trifle recipe.
Ingredients
- 6 large pasteurized egg yolks
- 1½ cup (360 ml) half & half
- ½ cup (120 ml) whole milk
- ¼ cup (30 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ⅛ teaspoon salt
- 1 Tablespoon vanilla extract, optional
- 1 Tablespoon butter, room temperature
Directions
- Place all ingredients into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend for 6 minutes or until heavy steam escapes from the vented lid.
Nutrition Information
| Serving Size | 1 cup (240 ) |
| Amount Per Servings | |
| Calories | 83 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Cholesterol | 82 mg |
| Sodium | 33 mg |
| Total Carbohydrate | 8 g |
| Dietary Fiber | 0 g |
| Protein | 2 g |
Vanilla Custard Sauce is rated
out of
5 by
1.
Rated 4 out of
5
by
VitaNewbie from
Super Rich, Maybe Too Rich
As a Vitamix beginner, I have been following recipes exactly as written and they are either a hit or miss. I haven't made a smoothie yet I didn't like, the two soups I tried were NOT good, and this custard recipe was fantastic... all my opinions, obviously.
This vanilla custard was easy to make, requires fresh, but really fattening ingredients, makes enough for 4 people to have seconds, and smells delicious. I poured it hot over pound cake (another FATTENING ingredient, haha) and my family LOVED it. I found it too rich to eat all of my serving, but everyone else had seconds and finished the custard. I'm not a big dessert eater anyway, but those that are loved it. It lost a star because it really doesn't need that much half and half and that much egg yolk. It was too rich for me. I think I'd experiment with lighter ingredients next time.
Consensus: I wouldn't hesitate to make this again. I wish I had fresh strawberries to add to the pound cake like Jan used on the QVC Vitamix special, but maybe next time.
Date published: 2016-04-10
