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Sauce

Custard Sauce

A sweet sauce made from milk, sugar, and egg yolks, thickened over a double boiler.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Custard Sauce

Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Custard Sauce

Ingredients

Directions

Make the sauce

  1. In a bowl, mix the egg yolks with the sugar without beating them.

  2. Add the milk to the egg mixture.

  3. Place the mixture in a double boiler over simmering water.

  4. Stir continuously until the sauce thickens.

Serve

  1. Serve over steamed sponge cake pieces.

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 + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  2. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Milk and sugar 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

Egg yolks
Thicken the sauce as they set with gentle heat and add richness.
Milk
Forms the liquid base that the egg yolks thicken into a smooth sauce.
Sugar
Sweetens the sauce and helps keep the yolks from setting too quickly.

The step that matters

Stir continuously over simmering water until the sauce thickens. Egg yolks set at gentle heat, but if they get too hot or are left unstirred they can curdle or scramble. Constant stirring and gentle heat in a double boiler keep the custard smooth while it thickens.

“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.

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