Golden Vanilla Custard Sauce

This smooth and velvety custard sauce is made with cream, egg yolks, and a touch of vanilla sugar for a rich yet balanced flavor. It’s a versatile companion to many desserts, adding warmth and luxury without overpowering. Especially delicious poured over fruit pies — try it with a tangy rhubarb and apple pie for a classic autumn pairing.

Ingredients (about 1 cup / 240 ml)

• 1 cup (240 ml) heavy whipping cream

• 3 large egg yolks

• 2–3 tsp sugar (adjust to taste) or 1 tsp vanilla sugar

• 1 tsp vanilla extract

• Pinch of salt

Equipment

• Medium-sized enameled cast-iron Dutch oven
• MINI Enameled Cast Iron Dutch oven for serving and storing

Instructions

1. Heat the cream. Gently warm the cream over medium-low heat until hot but not boiling.

2. Whisk yolks and sugar. In a bowl, combine egg yolks, sugar, and a pinch of salt until smooth and slightly pale.

3. Temper the yolks. Slowly pour about 1/3 of the warm cream into the yolks, whisking constantly to prevent scrambling.

4. Combine and cook gently. Pour the yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly.

5. Thicken the sauce. Heat until the sauce coats the back of a spoon (around 82–84 °C / 180 °F). Do not boil.

6. Add vanilla. Remove from heat and stir in the vanilla extract.

7. Serve. Serve warm or chilled.