1/1 Photo of Creme Anglaise ( Vanilla Custard Sauce)
A rich silky vanilla custard sauce to serve with poached fruits, cakes and puddings, creme anglaise is very easy to make. But remember, once the egg yolks are added, the sauce must never come to a boil or the eggs will curdle. It is useful to have on hand a large bowl filled with ice cubes into which you can plunge the saucepan and stop the cooking immediately.
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- 1Pour the milk and cream into to medium-sized saucepan.
- 2If using vanilla bean, scrape the seeds into the pan and then add the bean itself.
- 3Heat the milk until bubbles appear around the edge.
- 4Remove the pan from the heat and set aside for 15 minutes to let the milk absorb the vanilla.
- 5Remove and discard the bean.
- 6Beat the egg yolks with the sugar and vanilla extract, if using, until light and foamy, about 3 minutes.
- 7Starting with a few tablespoons, very gradually stir in the hot milk.
- 8Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the custard starts to thicken slightly.
- 9Be very careful not to let the custard come to a boil or it will curdle.
- 10Allow the custard to cool completely and refrigerate.
- 11Variation: Flavor your custard with the grated zest of 1/2 lemon or orange instead of the vanilla.
- 12Or add a TBS or so of Grand Marnier, kirsch, or Kahlua to the finish custard.
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Nutritional Facts for Creme Anglaise ( Vanilla Custard Sauce)
Serving Size: 1 (653 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 500.3
- Calories from Fat 271
- Total Fat 30.1 g
- Saturated Fat 16.9 g
- Cholesterol 421.3 mg
- Sodium 102.8 mg
- Total Carbohydrate 49.1 g
- Dietary Fiber 0.0 g
- Sugars 40.1 g
- Protein 10.0 g
The following items or measurements are not included: