Egg Custard Sauce

Sponge cake served with egg custard. Warm velvety sauce made from milk and egg and flavoured with vanilla. This recipe is from FoodFood TV channel.

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Egg Custard Sauce

Egg Custard Sauce

Main Ingredients Milk , Egg yolks
Cuisine Fusion
Course Gravies, Sauces and Stocks
Prep Time 11-15 minutes
Cook time 6-10 minutes
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Non Veg

Ingredients list for Egg Custard Sauce

  • 500 millilitre milk
  • 8 egg yolks
  • 1 vanilla pod
  • 500 millilitre cream
  • 125 grams sugar
  • 1 sponge cake
  • Vanilla ice cream as required


  1. Heat milk in a deep non stick pan. Slit vanilla pod and add. Add cream and let the mixture come to a boil. Put egg yolks in a bowl, add sugar and whisk.
  2. When the milk-cream mixture comes to a boil, strain it through muslin cloth into a large bowl. Add it gradually to the egg yolks, stirring continuously. Put it back into the non stick pan and cook, stirring continuously, till it thickens.
  3. Cut cake into round slices with a cookie cutter and place on serving plates. Pour the custard over them. Top with a few scoops of ice cream and serve immediately.

Nutrition Info

Calories 1759.25
Carbohydrates 141.45
Protein 25.6
Fat 124.25
Other Fiber 0.8