How to make Custard Sauce

with an apple & blackberrie crumble, for example

September 26, 2026 • British With egg Side Dishes Desserts Sauces

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300 ml whole milk
200 ml double cream
1 vanilla pod, split open, seeds scraped out
or 2 teaspoons vanilla extract
4 organic free-range egg yolks
25g caster sugar or cane sugar
2 teaspoons cornstarch

We are making a real old-fashioned British Custard Sauce, which we really like. We prefer to eat the sauce cold, but many Britons prefer to eat it warm. So, you may decide for yourself.

Remove the sauce from the heat immediately when it is ready, otherwise it may curdle. But if you follow the instructions in the recipe exactly, it will turn out beautifully and very tasty!

How to make Custard Sauce
Set the oven on low heat and warm a large bowl

Add the milk and double cream to a pan.

Add the vanilla extract as well. (mistake!)

Separate the egg yolks and freeze the whites.

Place the yolks, sugar and cornstarch in a large bowl.

Place the milk mixture on medium heat and bring it almost to the boil

Whisk until combined and frothy.

Add a splash of hot milk.

Wisk it together until well combined.

Add the remaining milk.

Then pour it back into the pan.

Bring it to the boil again.

While you keep stirring continuously.

If the custard coats the rounded side of your spoon, it is done

Remove the pan from the heat.

Pour the sauce into the warm bowl.

Gentle press baking paper onto the custard.

The baking paper prevents a skin from forming on the custard

Cover the bowl and allow the custard to cool completely

Whisk the cooled custard briefly to loosen it.

Pour it into a jug and serve it with the crumble.

We like to eat the Apple & Blackberry Crumble with cold custard sauce, but you can eat the sauce warm with it as well!

Enjoy!