Description
Crème Anglaise is a classic French vanilla custard sauce made with milk, cream, egg yolks, sugar, and vanilla. It is smooth, rich, and velvety, perfect for drizzling over cakes, fruits, or desserts. This recipe involves gently simmering the milk and cream with vanilla, then combining it with a sugar and egg yolk mixture and cooking until thickened without boiling.
Ingredients
Scale
Custard Base
- ½ cup whole milk
- ½ cup heavy cream
- 1 (2-inch) piece vanilla bean, split; or 1 tsp vanilla bean paste or extract
Egg Mixture
- 3 large egg yolks
- 3 Tbsp sugar
- Pinch of kosher salt
Instructions
- Prepare the vanilla milk mixture: Combine ½ cup whole milk and ½ cup heavy cream in a heavy medium saucepan. Add the scraped seeds and pod from the vanilla bean (or vanilla bean paste or extract). Bring the mixture just to a simmer over medium heat, then remove from heat.
- Whisk egg yolks and sugar: In a medium bowl, whisk together 3 large egg yolks, 3 tablespoons sugar, and a pinch of kosher salt until well blended and slightly pale in color.
- Temper the eggs: Gradually pour the hot milk and cream mixture into the whisked egg yolks while continuously whisking to avoid curdling and to gently heat the yolks.
- Cook the custard: Pour the combined mixture back into the saucepan. Stir constantly over low heat until the custard thickens and coats the back of a spoon, leaving a trail when you run your finger through it. This usually takes about 5 minutes. Do not let it boil, as it will curdle.
- Strain and chill: Strain the custard through a fine-mesh sieve into a bowl to remove any cooked egg bits and the vanilla pod. Cover the surface of the custard directly with plastic wrap or buttered parchment paper to prevent a skin from forming. Chill until cold before serving.
Notes
- Use fresh eggs for the best flavor and texture.
- Do not boil the custard to prevent curdling.
- You can substitute vanilla bean paste or extract if you don’t have vanilla beans.
- Crème Anglaise can be made up to 1 day ahead and kept chilled.
- Serve cold over desserts like cakes, pies, or fresh fruit.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Keywords: Crème Anglaise, vanilla custard sauce, French custard, dessert sauce, easy custard, classic sauce, vanilla bean sauce
