Creamy custard sauce

This creamy custard sauce is traditionally served cold and can be made well ahead of time. If you're cooking for all the family you can leave out the liqueur, or just add it to half of the custard and serve in two different jugs.

  • 15 mins cooking
  • Makes 1 Litre
  • Print


Creamy custard sauce
  • 1/2 cup (110g) caster sugar
  • 1 cup (250ml) water
  • 4 egg yolks
  • 300 millilitre thickened cream
  • liqueur, to taste (eg, grand marnier, cointreau, tia maria, kahlua, brandy or rum).


Creamy custard sauce
  • 1
    Combine the sugar and water in a small pan, stir over medium heat, without boiling, until sugar is dissolved. Bring to the boil, reduce heat, simmer, uncovered, until sugar syrup is reduced to about 1/2 cup (125ml).
  • 2
    Beat the egg yolks in a small bowl with an electric mixer until thick and creamy. Gradually beat in hot sugar syrup in a thin stream, beat until mixture is thick and creamy. Fold in the lightly whipped cream and liqueur to taste. Refrigerate until ready to serve.


NOTE: Can be made two days ahead. Keep covered in refrigerator. Not suitable to freeze. Not suitable to microwave. You can use any liqueur of choice, or add Queen brandy essence or rum essence, or vanilla extract to taste.

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