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Crème Anglaise (Vanilla Custard Sauce)
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Create a decadent vanilla-infused custard sauce, Crème Anglaise, to elevate your desserts.
Ingredients:
  • 4 large egg yolks
  • 1/4 cup (50g) sugar
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1 vanilla bean
Instructions:
  • Combine egg yolks and sugar in a medium heat-proof bowl. Whisk until smooth and pale, about 1 minute. Consider placing a damp tea towel under the bowl for stability.
  • In a medium saucepan over medium-low heat, combine the milk, cream, vanilla seeds, and vanilla bean. Stir occasionally and simmer until small bubbles form along the edges of the pan. Avoid boiling.
  • Temper the egg yolks: Once the milk and cream simmer, remove from heat and take out the vanilla bean. Gradually pour hot milk into yolks while whisking constantly. Use a damp towel to secure the bowl in place.
  • Return custard to saucepan. Cook over low heat, whisking constantly until thickened, about 5 minutes. Avoid boiling. Test thickness by coating a wooden spoon and dragging your finger through. If it leaves a clean path, custard is ready.
  • Strain and chill: Strain the crème anglaise through a fine-mesh strainer into a medium bowl. Cover the custard surface directly with plastic wrap and refrigerate until cool for at least 2 hours.
  • Enjoy: Indulge in crème anglaise warm or cold, for ultimate comfort, drizzle it warm over a slice of pound cake or fruit pie.
  • Store crème anglaise in an airtight container in the fridge for up to 1 week. To prevent skin from forming, press plastic wrap directly onto the surface of the custard. Reheat in a bowl over simmering water for 5 minutes or until warmed through, stirring occasionally. Leave us a star rating if you enjoyed this recipe!

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