Scotch Custard Sauce

2½ Cups

1 hour

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This sauce is meant to be served chilled; it can be made in advance and refrigerated, tightly covered, for up to 3 days. If you need to speed-chill the sauce, place the bowl of warm custard in a larger bowl filled halfway with ice and water. Whisk the sauce every few minutes until cold.



Don't stop stirring the egg yolk–milk mixture or allow it to reach a simmer. The yolks are responsible for the sauce's rich, velvety consistency; if overcooked, they will curdle and turn the sauce lumpy and grainy.

1 hour


  • 1

    cup whole milk

  • 1

    cup heavy cream