Skip to main content
Dessert

Custard Sauce

A sweet sauce made from milk, eggs, sugar, and optional brandy or wine, thickened by simmering.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓
Custard Sauce

Why it works: Milk and brandy are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 3,738 recipes. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓

Custard Sauce

Ingredients

Directions

Make the custard

  1. Heat the milk in a saucepan until boiling.

  2. Gradually add the beaten eggs and sugar to the milk, stirring continuously.

  3. Add the flavoring.

  4. Place the mixture in a pan of boiling water.

  5. Stir until the sauce begins to thicken.

  6. Remove from heat.

Finish and serve

  1. Gradually stir in the brandy or wine.

  2. Keep warm in the pan of boiling water until ready to serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + brandytop 15% of all pairs
    Smell alikemoderate
    Cooked together3,738 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  2. Egg + brandytop 17% of all pairs
    Smell alikemoderate
    Cooked together7,340 recipes

    Shared aroma: acetoin (butter, cream).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Sugar + brandytop 19% of all pairs
    Smell alikelow
    Cooked together11,939 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and milk barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Proteins set as the sauce heats, thickening the custard and giving it body.
Milk
Forms the liquid base and adds richness and creaminess to the sauce.
Sugar
Sweetens the sauce and balances the flavor of the eggs and milk.
Brandy or wine
Adds aroma and a distinct flavor to the finished sauce.

The step that matters

Stir until the sauce begins to thicken. Egg proteins thicken the sauce as they gently set with heat. Overheating or stopping stirring can make the eggs curdle or scramble, leaving the sauce grainy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More custard sauce recipes

German 16Vanilla 3 See all 94 →

You might also like

Brandy PeachesBrandy Peaches68 recipesBrandy CreamBrandy Cream21 recipesBrandy PuddingBrandy Pudding13 recipesWhite CakeWhite Cake431 recipes