While this vanilla sauce is intended expressly to be poured over Murray’s Steamed Fruit Pudding, you’ll want it on other desserts; it’s that good even by itself.
Vanilla Sauce for Murray’s Steamed Fruit Pudding
Also known as Custard Sauce, this sauce is best served warm over warmed pudding
Ingredients
- 2 tbsp unsalted butter salted or margarine may be substituted
- 2 tbsp all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg yolk
- 1 1/2 cups Hot Milk
Instructions
- In a medium saucepan, melt butter over medium heat.
- Blend in flour, stirring constantly until bubbly. Add enough hot milk to form a paste.
- Gradually stir in the remaining milk, stirring constantly until smooth and thickened. Add sugar and stir until dissolved.
- Place egg yolk in a bowl and stir in about ¼ of the hot mixture; avoid cooking the yolk and whisk constantly until smooth.
- Return the egg-yolk mixture to a saucepan and whisk over low heat until thickened.
- Remove from heat and add vanilla. Let cool slightly.
Notes
Murray’s always added a sliver of a maraschino cherry on the top of each serving.
Tried this recipe?Let us know how it was!
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Frequently Asked Questions
Can the Vanilla Sauce be prepared in advance?
The sauce can be made ahead, covered, refrigerated and reheated in the microwave on a low setting (4 on my 1200-watt) for about 25 seconds.
What other desserts can I pour this sauce over?
I have tried bread pudding, warmed fruit cake, baked apple, and mince pie. It’s great all year round. Try it over ice cream, and add some spiced rum, too.
