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    You are in: Home / Recipes / Creme Anglaise ( Vanilla Custard Sauce) Recipe
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    Creme Anglaise ( Vanilla Custard Sauce)

    1/1 Photo of Creme Anglaise ( Vanilla Custard Sauce)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    25 mins

    15 mins

    Bev's Note:

    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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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Pour the milk and cream into to medium-sized saucepan.
    2. 2
      If using vanilla bean, scrape the seeds into the pan and then add the bean itself.
    3. 3
      Heat the milk until bubbles appear around the edge.
    4. 4
      Remove the pan from the heat and set aside for 15 minutes to let the milk absorb the vanilla.
    5. 5
      Remove and discard the bean.
    6. 6
      Beat the egg yolks with the sugar and vanilla extract, if using, until light and foamy, about 3 minutes.
    7. 7
      Starting with a few tablespoons, very gradually stir in the hot milk.
    8. 8
      Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the custard starts to thicken slightly.
    9. 9
      Be very careful not to let the custard come to a boil or it will curdle.
    10. 10
      Allow the custard to cool completely and refrigerate.
    11. 11
      Variation: Flavor your custard with the grated zest of 1/2 lemon or orange instead of the vanilla.
    12. 12
      Or add a TBS or so of Grand Marnier, kirsch, or Kahlua to the finish custard.

    Ratings & Reviews:

    • on May 02, 2007

      55

      DH said 'Wonderful'! I am not a big fan of English Custard I have to admit, so I had picked this recipe for him! And he did not hesitate in finishing off my share as well (so, this is his rating)! Made minor changes though since I was making it for trifle pudding. I used 1 1/2 cups of double cream and 1/2 cup milk as I wanted to make it richer, used 3 egg yolks instead of 4 (realised I only had 3 eggs after I started off with the cream and milk :oops:), reduced the sugar just a bit and used 1 whole vanilla pod. Oh a tip, if the custard does curdle, take it off heat, add 1 tsp cornflour and give it a good whisk, it will turn smooth and creamy again and won't change the taste. Thank you for sharing your recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 23, 2010

      I am sorry to say that I was thoroughly disappointed with this recipe. It was like drinking vanilla ice cream base. It should have set up but it did not and the taste I am sorry to say was quite like a cheap vanilla ice cream. I do not recommend this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 18, 2009

      45

      I agree with the previous review- the flavour was divine but mine never became thick as I expected it to. A lovely creamy sauce but not quite a custard. Worth making again though!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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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
    54%
    Total Fat 30.1 g
    46%
    Saturated Fat 16.9 g
    84%
    Cholesterol 421.3 mg
    140%
    Sodium 102.8 mg
    4%
    Total Carbohydrate 49.1 g
    16%
    Dietary Fiber 0.0 g
    0%
    Sugars 40.1 g
    160%
    Protein 10.0 g
    20%

    The following items or measurements are not included:

    vanilla beans

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