Creme Anglaise ( Vanilla Custard Sauce)
photo by AaliyahsAaronsMum
- Ready In:
- 40mins
- Ingredients:
- 5
- Yields:
-
2 1/2 cups
ingredients
- 1 1⁄2 cups milk
- 1⁄2 cup heavy cream (or whipping cream)
- 1⁄2 vanilla beans, split legthwise or 1 teaspoon vanilla extract
- 4 large egg yolks
- 1⁄2 cup sugar
directions
- 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.
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Reviews
-
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.
Tweaks
-
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.
RECIPE SUBMITTED BY
Bev I Am
United States
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