How to make Egg Custard Sauce - Sponge cake served with egg custard

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Milk (दूध), Egg yolks (अंडों की ज़र्दी)

Cuisine : Fusion

Course : Gravies, Sauces and Stocks

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Egg Custard Sauce Recipe Card

Egg Custard Sauce

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

You can also find more Gravies, Sauces and Stocks recipes like Tomato Ketchup, Curry paste, Tartare Sauce, Makhni Gravy.

Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Egg Custard Sauce Recipe

  • Milk 500 millilitre

  • Egg yolks 8

  • Vanilla pod 1

  • Cream 500 millilitre

  • Sugar 125 grams

  • Sponge cake 1

  • Vanilla ice cream as required


Step 1

Heat milk in a deep non stick pan. Slit vanilla pod and add. Add cream and let the mixture come to a boil. Put egg yolks in a bowl, add sugar and whisk.

Step 2

When the milk-cream mixture comes to a boil, strain it through muslin cloth into a large bowl. Add it gradually to the egg yolks, stirring continuously. Put it back into the non stick pan and cook, stirring continuously, till it thickens.

Step 3

Cut cake into round slices with a cookie cutter and place on serving plates. Pour the custard over them. Top with a few scoops of ice cream and serve immediately.