Crème Anglaise (Vanilla Custard Sauce) Recipe
Crème Anglaise, also known as vanilla custard sauce, is a smooth and creamy dessert sauce made with infused vanilla milk, egg yolks, and sugar. This classic French sauce is perfect for drizzling over cakes, puddings, fruit, and other desserts, offering a rich yet delicate vanilla flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 500 ml (2 cups) of crème anglaise 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Ingredients
Scale
Custard Base
- 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
- Infuse the Milk with Vanilla: Place the milk in a small to medium saucepan. Slice the vanilla bean lengthwise and scrape out the seeds with a paring knife. Add both the seeds and the pod to the milk. Heat on low, stirring occasionally until it starts to simmer. Remove from heat, cover, and let it infuse for 10 to 15 minutes before removing the vanilla pod.
- Prepare the Egg and Sugar Mixture: While the milk is infusing, whisk the egg yolks and caster sugar in a heatproof bowl for about 1 minute until just combined. Slowly pour the hot infused milk over the egg yolks, whisking constantly to temper the eggs and prevent curdling.
- Cook the Custard: Pour the combined 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.
- Strain the Sauce (Optional): For an extra smooth texture, strain the custard through a fine-mesh sieve to remove any cooked egg bits or lumps.
- Serve or Store: Use the crème anglaise warm immediately, or refrigerate in a clean airtight container with plastic wrap touching the surface to prevent a skin from forming. The sauce will thicken slightly as it cools.
Notes
- Use a whole vanilla bean for the best natural flavor, but vanilla paste is a convenient alternative.
- Tempering the eggs by gradually adding hot milk prevents the eggs from scrambling.
- Constant stirring during cooking is essential to prevent lumps and ensure smooth custard consistency.
- Store custard in an airtight container with plastic wrap pressed on top to avoid a skin forming on the surface.
Keywords: crème anglaise, vanilla custard sauce, vanilla custard, French sauce, dessert sauce, custard sauce, vanilla, egg yolk sauce
