Fresh Fruit With Vanilla Custard Sauce

Total Time
Prep 10 mins
Cook 45 mins

This makes a luscious light dessert, a change from all the heavy dishes over the holidays. Looks wonderful in a stemmed glass. Any fresh fruit can be used.


  1. Scald milk in a large saucepan over medium heat (do not allow milk to boil), set aside.
  2. Combine eggs, egg whites, and sugar in a medium bowl, beat with a wire whisk until blended.
  3. Gradually stir about one-fourth of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
  4. Cook stirring constantly, over low heat until mixture thickens and coats a metal spoon, about 30 minutes.
  5. Immediately pour sauce into a large bowl, stir with a wire whisk until cool.
  6. Stir in vanilla and salt, cover and chill 2 hours.
  7. Serve over fresh fruit.


Most Helpful

Really good - you need to add the hot milk to the egg/sugar mixture very slowly in order to ensure nothing cooks, and the window between "thickened" and "overcooked and slightly grainy" is very short, but the recipe works beautifully.

likestocooklovestoeat July 25, 2009

Fabulous! I just love custards and this one, with a yummy vanilla flavor, was perfect over the fresh fruit. Notes: 1. The scalding of the milk took approx. 7-8 min. - and 2.Step 4 cooking took about 20 minutes for me. You really do have to stir the whole time so the custard doesn't lump. It's WELL WORTH it though. Thanks Derf. :-)

LifeIsGood August 25, 2007

Recently made this as a light dessert and enjoyed it immensely. I am opting to to assign stars because there was some chefs error involved in the preparation that make have contributed to the final results. I made mine with skim milk and Splenda instead of sugar. Add the sweetner after the custard was cooked. My one problem was that I think I may have over whisked the milk prior to adding the egg which gave me a somewhat lumpy result that was more custard than custard sauce. Though it did not look very pretty, the taste was great and I will certainly make it agian. When I do, I may leave out the egg white to allow the sauce to stay quite loose. Thanks Derf!

justcallmetoni May 04, 2006

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