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Vanilla Custard Sauce     Veg  CD   ACC    British 20mins

 Cold   Vegetarian  Sweet Sauces   Accompaniment   Gluten Wheat Free  Britain  Europe



4 Egg Yolks

75g/3oz Sugar

1 Vanilla Pod

390ml/13 fl.oz. Single Cream

240ml/8 fl.oz. Milk




1. Split the vanilla pod and place in a saucepan with half the cream and all the milk. Slowly bring to the boil.


2. Meanwhile, whisk the egg yolks together with the sugar until creamy. Add a little of the cream and milk mixture, whisk well and pour back into the saucepan.  


3. Simmer very gently, stirring all the time, until it thickens. Do not boil. Cool.


4. Whisk the remaining cream. Remove the vanilla pod then add the whisked cream to the saucepan of sauce. Mix well. Serve cold.



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size


Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Make Ahead/ Freeze


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Main equipment required to make this recipe


Measuring Scales


Wooden or Plastic Spoon


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