Name: Crème Anglaise (Vanilla Custard Sauce) Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: French
Ingredients: 500 ml (2 cups) Full Cream / Whole Milk; 1 fresh Vanilla Bean (or 2 teaspoons Vanilla Paste); 4 Egg Yolks (at room temperature); 60 g (1/4 cup) Caster Sugar

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Introduction

Crème Anglaise is a smooth, rich vanilla custard sauce that’s perfect for drizzling over desserts like cakes, puddings, or fresh fruit. This classic French sauce is simple to make and brings a luxurious touch to any sweet dish.

A white spouted pitcher filled with smooth, creamy vanilla sauce, speckled evenly with tiny black vanilla bean dots. A silver spoon, coated in the same sauce with visible vanilla flecks, rests inside the pitcher near the spout. The pitcher sits on a white saucer, all placed on a white marbled surface, with a white cloth that has black stripes slightly visible in the top left corner. The sauce has a thick, glossy texture, and a small drip of it is seen on the side of the pitcher. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 ml (2 cups) Full Cream / Whole Milk
1 fresh Vanilla Bean (or 2 teaspoons Vanilla Paste)
4 Egg Yolks (at room temperature)
60 g (1/4 cup) Caster Sugar

Instructions

Step 1: Place the milk in a small to medium saucepan. Slice the vanilla bean in half and scrape off the seeds with a small paring knife. Add the vanilla seeds and the leftover pod to the milk. Heat on low, stirring occasionally until the milk starts to simmer. Remove from heat, cover with a lid, and let it rest for 10 to 15 minutes. Then remove the vanilla pod.
Step 2: While the milk is infusing, whisk the egg yolks and sugar in a large heatproof bowl for about 1 minute or just until combined. Slowly pour the hot milk into the egg yolk mixture while whisking constantly to temper the eggs.
Step 3: Pour the mixture back into the saucepan and cook over low to medium-low heat. Stir constantly with a heatproof spatula or wooden spoon for 5 to 10 minutes, until the custard thickens enough to coat the back of a spoon and reaches 82 to 84°C (180 to 183°F). Avoid boiling to prevent curdling.
Step 4: Optionally, strain the custard through a fine-mesh strainer to remove any lumps or cooked egg bits for a silky smooth texture.
Step 5: Use the crème anglaise warm immediately or store it in the fridge in a clean jar or airtight container. Press plastic wrap directly on the surface to prevent a skin from forming. The custard will thicken slightly as it cools.

Tips & Variations

If you don’t have a vanilla bean, high-quality vanilla paste or pure vanilla extract can be used instead.
Use a thermometer to monitor temperature and avoid curdling the eggs.
For a lighter version, substitute half the milk with cream for a richer custard.

Storage

Store crème anglaise in the refrigerator in an airtight container with plastic wrap touching the surface to prevent a skin from forming. It will keep for up to 3 days. Gently reheat in a warm water bath or over low heat while stirring, but avoid boiling to maintain its smooth texture.

How to Serve

A white bowl holds a light creamy beige sauce filled with tiny black specks, indicating vanilla or spices, with a smooth and slightly thick texture. A silver spoon with a floral pattern rests inside, scooping up some of the sauce. The bowl is placed on a light white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make crème anglaise ahead of time?

Yes, you can prepare it a day in advance and keep it refrigerated. Just gently reheat before serving if you prefer it warm.

What should I do if the custard curdles?

If the custard curdles, it means it overheated and the eggs scrambled. To prevent this, cook slowly over low heat and stir constantly. Unfortunately, once curdled, the sauce is difficult to fix, so it’s best to start over.