To ensure the egg substitute gives this custard its signature silky consistency, we recommend gradually adding the hot half-and-half to the egg mixture to ensure the eggs won’t curdle (or scramble) as they cook to a safe temperature. Don’t forget to whisk constantly so that the sugar dissolves and the sauce thickens. If you like your custard sauce to contain the aromatic and flavorful black seeds of a vanilla bean, you can use a bean instead of the extract. Cut the vanilla bean in half lengthwise and scrape out enough seeds to equal ¾ teaspoon. Or use vanilla bean paste, available in 4-ounce jars in specialty food stores.
Regular liquid egg substitute
⅛ tsp, or to taste
- Bring the half-and-half just to a boil in a medium saucepan set over medium heat.
- Meanwhile, whisk together the egg substitute, sugar, and salt in a medium bowl. Slowly add 1⁄2 cup of the hot half-and-half mixture, whisking constantly. Return the mixture to the saucepan and set over medium-low heat. Cook, whisking constantly, until the custard thickens and coats the back of a spoon, about 5 minutes. (Do not let boil.)
- Immediately pour the custard through a fine-mesh sieve set over a medium bowl. Let cool to room temperature, whisking occasionally. Whisk in the vanilla. Serve warm, or transfer to a covered container and refrigerate up to 4 days. Serve chilled, or gently reheat to serve warm. Yields 1/4 cup per serving.