Crème anglaise, aka pouring custard or vanilla sauce, is an easy to make dessert sauce. It can be served warm or cold, thick or thin and only needs 4 ingredients. This recipe gives you all the tips you need.
For best results, always weigh ingredients where a weight is provided
Equipment
small or medium heavy-based saucepan
instant-read thermometer
Instructions
In a medium saucepan, over low-medium heat, heat the milk until it's heavily steaming and very hot to the touch. Set aside.
In a medium bowl, use a hand whisk to whisk together the sugar and egg yolks until combined.
Whilst continuing to whisk, slowly drizzle the hot milk into the egg yolk mixture.
Pour it all back into the saucepan and heat over low heat, stirring constantly, until it's thick enough to coat the back of a spoon and you can draw a line through it that doesn't break. Stir in the vanilla.
Pour the custard through a fine-mesh strainer into a clean bowl and let it cool a few minutes before serving. It can also be served cold.
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Notes
This recipe makes roughly 2 cups.
I use a standard Australian 20ml tablespoon (=4 teaspoons worldwide)
For a thicker consistency, swap half the milk for thickened / heavy cream. For even thicker again, add 2-3 teaspoons of cornflour / cornstarch to the egg yolks and sugar mixture.
You can flavour your creme anglaise using 2 whole vanilla pod instead of the extract.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.