Creme Anglaise ( Vanilla Custard Sauce)

Recipe by Bev I Am
READY IN: 40mins
YIELD: 2 1/2 cups




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