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Cinnamon Custard Sauce

This custard sauce is great with steamed puddings, cakes or pies, especially those made with apples


Yield: 2 cups

1 cups (375 ml) milk
cup (125 ml) light cream
1 cinnamon sticks
5 egg yolks
4 tablespoons granulated sugar
teaspoon vanilla extract


Place the milk, cream and cinnamon in a saucepan and bring to a boil. Once at a boil remove from heat and leave to infuse for at least 15 minutes.

In a large bowl, whisk together the yolks and sugar until they thicken and turn lemon coloured. If necessary, reheat the milk and cream. Pour the hot liquid into the yolk mixture, stirring constantly. Pour the sauce into a saucepan and place on a low heat. Cook gently to thicken, stirring constantly with a wooden spoon. The sauce is done when a finger drawn across the back of the spoon leaves a mark. Strain into a clean bowl. Cover and refrigerate.

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