Permission Catherine Bulinski
English teacher Sara Stein’s recipe for custard sauce
- 2 cups whole milk
- 1/2 cup sugar
- 5 large egg yolks
- 1 teaspoon vanilla
Bring milk and sugar to a simmer in a saucepan without stirring. Whisk yolks in a bowl until blended, then gradually whisk in hot milk mixture. Return to saucepan and cook over moderate heat, stirring constantly, until sauce thickens enough to coat the back of a wooden spoon and registers 170° F on an instant-read thermometer.
Immediately pour sauce through a fine sieve into a metal bowl and place the bowl in a large bowl of ice and cold water. Stir in vanilla and whisk custard occasionally until cool, then cover the surface with a piece of wax paper to prevent a skin from forming.
Chill until cold.