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Vanilla Sauce Recipe for Murray's Steamed Fruit Pudding

Vanilla Sauce for Murray's Steamed Fruit Pudding

Also known as Custard Sauce, this sauce is best served warm over warmed pudding
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert
Cuisine English Canadian
Servings 6
Calories 110 kcal

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

To reheat the vanilla sauce, follow these simple steps to ensure it stays smooth and creamy:
  1. Stovetop Method (Recommended):
    • Pour the sauce into a small saucepan.
    • Heat over low to medium-low heat, stirring constantly to prevent curdling or sticking.
    • Warm it until it reaches your desired temperature (do not let it boil).
    • Remove from heat and serve immediately.
  2. Microwave Method (Quick Option):
    • Pour the sauce into a microwave-safe bowl.
    • Heat on medium power (50%) in 15-second intervals, stirring well between each interval.
    • Repeat until the sauce is warm. Avoid overheating to prevent curdling.
  3. Double Boiler Method (Gentlest Option):
    • Place the sauce in a heatproof bowl set over a pot of simmering water (make sure the bowl doesn’t touch the water).
    • Stir continuously until warmed through.
    • This method provides even heat distribution, preventing scorching or curdling.

Tips:

  • If the sauce has thickened too much during storage, add a splash of hot milk or cream while reheating and stir until smooth.
  • Store any unused sauce in an airtight container in the fridge for up to 3 days.

Nutrition

Serving: 2tbspCalories: 110kcalCarbohydrates: 12gProtein: 2gFat: 6gSaturated Fat: 3.5gCholesterol: 55mgSodium: 30mgPotassium: 50mgSugar: 11gCalcium: 60mgIron: 0.2mg
Keyword custard sauce, deset, dessert, pudding sauce, steamed fruit pudding, steamed pudding
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