Custard Sauce

Preparation info

  • Yields approximately

    1¼ cups

    • Difficulty


Appears in

Bill Neal's Southern Cooking

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About


  • ½ cup (118 ml) half-and-half
  • ½ cup (118 ml) milk
  • 3 egg yolks
  • 2 to 3 tablespoons sugar
  • Salt
  • 1 teaspoon vanilla extract


    Combine the half-and-half, milk, egg yolks, sugar, and a pinch of salt in the top of a double boiler set over, not in, hot water on medium heat. Cook, stirring constantly, until the sauce is thickened by the cooking of the egg yolks. Remove from heat and stir in the vanilla extract. Serve warm or cold.