1 teaspoonvanilla extract or ½ of a vanilla bean, scraped or ½ teaspoon vanilla essence
In a heavy sauce pan take 3 cups milk.
Add ¼ cup corn starch and 8 tablespoons sugar or add as per taste.
Next add 1 teaspoon vanilla extract or ½ of a vanilla bean, scraped.
Mix everything and keep the pan on stove top on a low to medium-low flame.
Stir so that all the sugar dissolves. Use a wired whisk for ease of use and best results.
Simmer on a low to medium-low flame.
When milk gets hot, then stir often so that the custard mixture does not stick to bottom of pan and forms lumps.
Continue to stir till the custard sauce starts to thicken gradually.
Do remember to cook on a low to medium-low flame. So do not rush. You don’t want a lumpy custard or a browned or blackened custard.
The sauce will thicken. continue to simmer and stir continuously till the sauce thickens more.
Take the sauce in a spoon and it should coat the back side of the spoon.
Switch the flame off and cover the pan with cotton kitchen towel or napkin. Placing a cotton kitchen towel reduces from forming the layer of skin on top. Let the custard sauce cool at room temperature. Later you can keep in fridge. Do note that on cooling the sauce will thicken more.
You can use this custard sauce to make desserts like fruit custard, bread & butter pudding, baked custard, trifle etc.